Rosemary-Roasted Garden Vegetable Ratatouille

A classic French vegetable stew slow-roasted with aromatic rosemary, creating tender layers of eggplant, zucchini, and bell peppers.

Cuisine: French

Category: Vegetarian

Prep: 20 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

• 1 medium, diced into 1/2-inch cubes eggplant
• 2 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1 medium, diced into 1/2-inch cubes yellow bell pepper
• 1 medium, diced into 1/2-inch cubes onion
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 1 tbsp, chopped (or 1 tsp dried) fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (optional, for deglazing) vegetable broth

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, toss 1 medium eggplant (diced into 1/2-inch cubes), 2 medium zucchini (diced into 1/2-inch cubes), 1 red bell pepper (diced into 1/2-inch cubes), 1 yellow bell pepper (diced into 1/2-inch cubes), and 1 medium onion (diced into 1/2-inch cubes) with 3 tbsp olive oil, 1 tbsp fresh rosemary (chopped), 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a large roasting pan. Roast for 30 minutes, then add 3 cloves garlic (minced) and continue roasting for an additional 20-25 minutes until the vegetables are tender and slightly caramelized.
3. Step 3: If using, add 1/4 cup vegetable broth to the pan to deglaze, scraping up any browned bits from the bottom. Stir to combine and let simmer for 2 minutes.
4. Step 4: Transfer to a serving dish and let rest for 10 minutes before serving.