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Roasted ratatouille

5

  • Prep Time30 min
  • Total Time30 min
  • Makes8 cups (2 L)
*PLUS Roasting Time: 60 minutes
By Chatelaine

Ingredients

  • 1 white or red onion

  • 2 jalapenos, optional

  • 2 sweet bell peppers, preferably 1 red and 1 yellow

  • 2 celery stalks

  • 1 medium eggplant

  • 2 carrots

  • 2 parsnips

  • 2 potatoes

  • 796-mL can diced tomatoes, including juice

  • 1 1/2 tsp olive oil

  • 4 garlic cloves, minced

  • 1 tsp dried oregano leaves

  • 1 tsp dried basil

  • 1/2 tsp salt

  • 125 g green or yellow or Italian flat beans

Instructions

  • Preheat oven to 400F (200C). Coarsely chop onion. Seed jalapeño peppers and finely chop. Seed sweet peppers and cut into 1-inch (2.5-cm) strips. Slice celery thickly. Peel eggplant and cut into 1/2-inch (1-cm) cubes. Peel carrots and parsnips. Peel zucchini only if skin is bitter. Slice parsnips and zucchini lengthwise into strips, then cut into 2-inch (5-cm) pieces. Slice carrots. Peel potatoes and cut into 1-inch (2.5-cm) cubes. Combine cut vegetables in a shallow pan with sides that will hold at least 10 cups (2.5 L) such as a broiling pan. Or divide between two pans.

  • Stir tomatoes with olive oil, garlic, oregano, basil and salt. Pour over top of vegetables and stir to coat. Spread out vegetables in pan.

  • Roast, uncovered, in centre of preheated 400F (200C) oven for 30 minutes. Meanwhile, trim stem ends of beans and leave whole. If using long flat beans, cut into 2-inch (5-cm) lengths. Then add beans. Continue roasting, uncovered and stirring occasionally, until vegetables are done, about 30 more minutes. Ratatouille is good served hot with a sprinkling of Swiss or provolone cheese and crusty bread. Refrigerated, it will keep well for at least 3 days. Or place in an airtight container and freeze.

Nutrition (per serving)

Calories 128, Protein 3.2g, Carbohydrates 28.5g, Fat 1.3g, Fibre 5g, Sodium 319mg.

Roast a mélange of vegetables, enough for a big family gathering or several light suppers, as ratatouille is an especially good keeper. Consider freezing individual portions for a very nutritious dinner that reheats quickly in the microwave. Add a sprinkling of grated cheese or stir in some toasted pine nuts for extra protein.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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