Ginger’s Oven-roasted Ratatouille

About three weeks ago, my friend Ginger started my Ratatouille journey with a gift of three beautiful eggplant and the suggestion that I check out her favorite recipe for EASY, homemade Ratatouille at BigOven.com. Because I can never just leave a recipe alone, by the time I was done with my new version of Easy Ratatouille, it really was a whole new recipe: Ginger’s Oven-roasted Ratatouille. The one thing I didn’t change at all was how easy this was.

Ginger’s Oven-roasted Ratatouille

In a VERY large bowl, assemble the following vegetables:

  • 2 Eggplant, cut into 1 inch cubes
  • a total of four squash to include zucchini and/or yellow crookneck squash, cut into 1 inch cubes
  • 4 small-medium red onions, cut into quarters
  • 4 bell peppers, to include red, green, and/or yellow, cut into 1 inch pieces
  • 8 roma tomatoes, cut into eighths
  • a dozen whole, peeled garlic cloves
Toss to mix well.
In a separate bowl, whisk together:
  • 2/3 c. olive oil
  • 1/4 c. dijon mustard
  • 1/4 c. Balsamic vinegar
  • 1/4 c. red wine vinegar
  • 1/2 c. coarsely chopped fresh basil leaves
  • 1/4 c. coarsely chopped fresh oregano leaves
  • 1/2 t. cayenne pepper
  • 1/4 c. coarsely chopped fresh thyme
Oven Ratatouille before baking
Preheat oven to 400°. Pour marinade over the vegetables and toss thoroughly to coat everything. I divided the vegetables between two roaster pans because this makes a HUGE amount of Ratatouille.
Roast at 400° for 1 hour or until the veggies start turning golden brown. An amazing aroma should start filling your house about halfway through the roasting. Stir the veggies occasionally so that all the flavors get mixed together.
Oven Ratatouille after baking
Take the Ratatouille out of the oven and toss a liberal handful of fresh chopped parsley over the top.
Fresh Parsley garnishes oven-roasted ratatouille
I served this flavorful dish with venison roast and gravy. It was sooooo delicious.
Oven Ratatouille with venison roast and gravy
Best of all, because I made such a huge batch of ratatouille, I had lots of leftovers. I’ll be writing about some leftover ratatouille ideas in the next couple of days so be sure to check back!
Barb

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