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Roasted Ratatouille with a little grated Parmesan on top.

Roasted Ratatouille (Vegan and Gluten Free)

A robust, flavorful vegetable stew, common in French households.

Course Main Course, Side Dish, Vegetables
Cuisine French
Keyword rattatouille; french ratatouille
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 274 kcal
Author Lois Carter Crawford


  • 2 small eggplants
  • 1 zucchini
  • 1 yellow squash
  • 2 medium yellow onions
  • 1 green pepper
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cans diced tomatoes or 2 pounds fresh Roma tomatoes, diced
  • 3 garlic cloves
  • 1/4 cup fresh basil chopped
  • 1 tablespoon dried oregano
  • 1/4 cup red wine


  1. Cut the vegetables (eggplant, zucchini, squash, onions, pepper) in big chunks, drizzle with olive oil, mix to combine.
  2. Spread the vegetables on one layer on a baking sheet (I cover mine with aluminum foil or parchment paper for easy clean up), sprinkle with salt and pepper.

  3. Bake the vegetables in a 450-degree oven for 40 minutes, turning them over halfway through the baking time, until the vegetables are starting to turn brown.

  4. While the vegetables are roasting, put the tomatoes, garlic, basil, spices and wine in a large pot and bring to a boil.

  5. Then turn the temperature to low and simmer until the other vegetables are finished roasting.
  6. Add the roasted vegetables to the tomato mixture, stir to combine.
  7. Serve with a delicious crusty bread or cornbread.