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
- 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
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Does eating ratatouille while at one of the best places in the world make it EXTRA delish?
Mmmm…I love ratatouille. I made an easy 10 minute version, which I discuss here: http://theoncominghope.blogspot.com/2011/09/not-your-grandma-recipe-10-minute.html
It’s been an ultra-delish timesaver!