"Rat-a-tat 2e" Roasted Veggies (ratatouille). Roasting vegetables in the oven gives them a caramelized exterior and good flavor while keeping the inside moist and tender. Get our tips and tricks for perfect roast veggies. We'll show you how to roast vegetables in the oven and share our no-fail guide for how long to roast vegetables.

Drizzle liberally with extra-virgin olive oil and season with salt and pepper. I am enjoying your roasted ratatouille recipe! The veggies are flavorful and have a perfect consistency. You can have "Rat-a-tat 2e" Roasted Veggies (ratatouille) using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of "Rat-a-tat 2e" Roasted Veggies (ratatouille)

Prepare 1 small of bell pepper, red.
Prepare 1 small of bell pepper, orange.
It's 1 small of bell pepper, yellow.
It's 1 small of eggplant ( I like to use the long skinny Japanese variety, easier to chop!).
Prepare 1 medium of zucchini (courgette).
You need 1 medium of onion (sweet vidalia).
You need 1 bunch of whole garlic cloves, peeled.
You need 1 of mushrooms (optional).
You need 1 of rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried).
You need 1/4 cup of olive oil (good quality).

The preparation was easy, since I just chopped them in chunks with the skin on and pulsed the onions and garlic, and then the fresh tomatoes in a food processor. Will definitely make this delicious, healthy meal again! Toss with basil, olive oil and vinegar. Taste and adjust seasonings if necessary.

"Rat-a-tat 2e" Roasted Veggies (ratatouille) step by step

Preheat oven to 400° F..
Chop veggies into 1" chunks..
In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated..
Place veggies in foil-lined, deep roasting tray, roast for 30-40 min..

If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. But when it came to making this vegetable stew, I decided to take a short cut and roast all the vegetables together in the oven. While my recipe may not be authentic, but I think it tastes great. And most of the time it takes to prepare the roasted ratatouille, the oven is working it's magic on the summer produce.