Ratatouille My Way

2 reviews, 4 star(s). 100% would make again

Ready in 1 hour

I used to make enormous vats of ratatouille that would sit in a steam table all night and as the evening progressed the veggies would continue to cook until they were indistinguishable mush. I HATED IT! Now, when I get the urge for all the lucious goodness of fresh veggies, I make ratatouille my way and it makes me very happy

"This is a great recipe, but I did simmer it longer to soften to a more traditional dish and mellow the eggplant flavor."


1 medium eggplant; cut in medium sized cubes
2 zucchini
2 yellow squash
1 head garlic; most of the outer peel pulled off
2 large yellow onions; cut in coarse wedges
1 box white button mushrooms; or crimini left whole
1 green pepper
1 red pepper
1 yellow pepper
2 lbs Roma tomatoes; stem ends removed and halved
1 extra virgin olive oil
sea salt
fresh ground black pepper
fresh marjoram; if available
several sprigs fresh thyme leaves
handful parsley; coarsely chopped
2 long pieces lemon rind
lemon , juice of 1
crushed red pepper flakes; sprinkle of
few shaving parmesan; if you must gild the lilY

Original recipe makes 8



Line a large sheet pan with foil.

Preheat oven to 450 degrees while you prep the veggies.

Toss the eggplants, zucchini, yellow squash in a scant amount of oil, you don't want them drenched.

Put on sheet pan, don't crowd and sprinkle with sea salt and ground black pepper.

Trim the end of the garlic bulb and rub generously with oil.

Toss peppers and onion and mushrooms with scant oil and put on the other end of the sheet pan. Again, don't crowd.

If there is too much for your sheet pan, fix up another sheet pan and plan to rotate the pans while cooking.


Roast the veggies in hot oven for about 20 minutes. You want each to maintain their shape but to get a tiny bit of char on the surface.

Don't cook the garlic to mush, you want to be able to just squeeze it from the bulb.

Finally dump all the veggies into a stock pot, including the prepped tomatoes, squeeze the garlic out of the bulb into the pot, the thyme leaves, the marjoram, the lemon rind and the lemon juice and a sprinkle of red pepper flakes.

Cook over low heat until the tomatoes give up their juice and stir only enough to combine, you don't want to break down the veggies anymore if at all possible.

At service, fish out lemon rind and thyme branches if you left them whole. Garnish with chopped fresh parsley and long shavings of parmesan.

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This was quite delicious, although I had a few problems. There were a lot of vegetables, so I used two sheets, but still the sheet with the peppers and mushrooms became soupy as the moisture cooked out of the vegetables, instead of browning. And even tho I only roasted them for 20 mins, the veggies were still pretty mushy at the end. But it didn't matter, the flavor was great, and everyone enjoyed it. I substituted basil for the marjoram and thyme, and served it over mini farfalle, which was perfect in my opinion. One final note -- I thought it would make a huge amount, but it was really just enough for six (hungry) adults - not much left over.
jillofspeed 5y ago

This is a great recipe, but I did simmer it longer to soften to a more traditional dish and mellow the eggplant flavor.
rtheiler 6y ago

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