There are certain recipes that I make weekly, usually in mass quantities to enjoy as leftovers throughout the week. Roasted vegetables are undoubtably always at the top of that list, sometimes in the form of root veggies and other times with the flavors of a traditional ratatouille. This recipe for roasted ratatouille is so simple to make and packs SO MUCH flavor. Eggplant, bell pepper, zucchini and onion are layered in a baking dish and topped with fresh garlic and plenty of thyme then roasted for an hour allowing the veggies to become soft and the flavor of the thyme + garlic to really absorb into the vegetables. Only made more delicious by topping it with a dollop of homemade pesto.
Make a meal out of it by adding a piece of grilled fish or chicken or enjoy it alone! Here’s how you make it….
Roasted Ratatouille with Basil Walnut Pesto
– 1 large eggplant, sliced into 1/4″ rounds
– 2 zucchinis, sliced into 1/4″ rounds
– 2 yellow squash, sliced into 1/4″ rounds
– 2 red or orange bell peppers, sliced and seeds removed
– 2 red onions, skin removed and sliced into 1/4″ rounds
– 5-6 beefsteak tomatoes, sliced into 1/4″ rounds
– 5 cloves of garlic, minced
– 2 tablespoons fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon pepper
– glug of extra virgin olive oil
– 1/2 cup tomato sauce or pasta sauce
– 1 cup basil
– 1/3 cup walnuts
– 1 clove garlic
– juice from 1 lemon
– 1/4 cup extra virgin olive oil + more if needed
– red pepper flakes, salt and pepper to taste
– Heat oven to 375 degrees. Pour a 1/2 tablespoon of olive oil into the bottom of a baking dish. Layer vegetables in dish (think of a domino stack) and layer until the dish is full. You may need to double up on the squash and zucchini in each layer since they are smaller (I used 3-4 in each spot)
– Sprinkle fresh thyme and garlic over the top, pour 1/2 tablespoon of olive oil over the top of the veggies. Dot the top with tomato sauce.
– Bake for 50-60 minutes
– Remove from oven and let cool, top with pesto and enjoy!
– In a food processor pulse nuts and garlic until combined. Add basil, lemon and olive oil and cantle to blend until combined. Season to taste.