Easy Oven Roasted Ratatouille
I love that this recipe comes together in the oven, all at once. Just toss it all in, mix well, do something else for a while, and voila!
Ratatouille is customarily a summer dish, but you can add practically anything you like to this vegetable stew, including winter root veggies. That’s why I also don’t rely on ripe summer tomatoes and instead use organic canned whole tomatoes, which are there for you year round. Important tip: although the whole tomatoes need to be grated or blitzed in a food processor don’t buy the pureed or the diced tomatoes, as quality and taste are just not the same.
Traditional ratatouille recipes call for a cup of oil. That might be very tasty, but I don’t think it’s necessary. The dish is rich and flavorful and works well with a quarter of that.
Serve with a rustic whole wheat bread or with a whole grain dish – such as farro, couscous or brown rice – on the side.
Ingredients:
2 large yellow or purple onions
4 garlic cloves
3 medium zucchini
A few handfuls of shitake mushrooms, brushed clean, stem removed
2-3 Yukon gold potatoes, peeled
2 medium eggplants
3 red bell peppers
½ pound cherry tomatoes
2 tablespoons tomato paste
A pinch of cayenne pepper (optional)
1 can (14 oz) whole tomatoes or 5-6 large heirloom or beefsteak tomatoes
1/4 cup olive oil
Salt and freshly ground black pepper
Garnish: fresh herbs and/or crumbled feta (optional)
Preparation:
Preheat oven to 400°F
Slice the onions into thin half moons, and toss into a very large mixing bowl
Peel and roughly chop the garlic cloves, add to the bowl
Cut the zucchini, mushrooms, potatoes, eggplants and peppers into bite sized pieces, add to the bowl
Add the cherry tomatoes, olive oil, tomato paste and a pinch of cayenne
If using canned tomatoes, blitz them in a food processor, or grate roughly. If using fresh tomatoes, grate them roughly with a box grater, leaving behind the tomato peels for another use. Add the tomatoes to the bowl as well
Add olive oil and season with salt and fresh pepper to taste, toss everything well. Taste the bell pepper and correct seasoning
Place the vegetables on one or two baking sheets, so that they’re not to crowded, and they’re nicely covered in tomato juices and oil
Bake for 60-70 minutes, tossing the vegetables every once a while (every 15 to 20 or so). The dish is ready when the potatoes are soft and the vegetables are golden
Serve with a sprinkle of fresh herbs and/or crumbled feta (optional)
Enjoy!
Dr. Ayala