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Peak-of-summer roasted ratatouille

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  • Author: Linda Ly
  • Yield: 6 servings 1x


Originating in France, ratatouille is a Provençal classic that puts all of summer’s abundance together into one savory stew. Though this dish is traditionally sautéed, roasting the vegetables brings out a richness and sweetness that you just don’t get from the stovetop. Little more is needed than a generous glug of olive oil, a fresh sprig of rosemary, and some salt and pepper to marry the flavors while they caramelize. You can serve the ratatouille as a side dish or make it a full meal with a loaf of crusty bread and a glass of red wine. Leftovers go great on a bed of mixed greens the next day.


  • 1 ½ pounds tomatoes, cut into 1-inch chunks
  • 1 pound crookneck squash, cut into ½ -inch slices
  • 1 pound Japanese eggplant, cut into ½ -inch slices
  • 2 bell peppers, cut into 1-inch pieces
  • 1 yellow onion, cut lengthwise into eighths
  • 10 garlic cloves, smashed with the flat side of a knife
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 rosemary sprig
  • ¼ cup thinly sliced fresh basil


  1. Preheat the oven to 400°F. If your oven cannot fit two large baking sheets side by side, place one rack in the top third of the oven and one rack in the bottom third of the oven.
  2. As you prepare all the vegetables, cut the tomatoes first and let them drain in a colander while you break down the remaining ingredients.
  3. In a large bowl, gently toss all the vegetables with the garlic, oil, salt, and pepper until evenly coated.
  4. Strip the leaves off the rosemary sprig and scatter them on top.
  5. Spread the vegetables across two large rimmed baking sheets in a single layer, with the tomatoes cut sides up. You want the vegetables packed in tightly, but not piled on top of each other.
  6. Roast until most of the vegetables are soft, shriveled, and slightly browned, about
  7. minutes. If your baking sheets are on two separate racks, swap their positions halfway through the roasting time for even cooking.
  8. Transfer the vegetables and all their juices to a serving bowl and toss with the basil. Serve warm or chilled.
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