Roasted Vegetable Ratatouille

A classic ratatouille includes eggplant, zucchini, bell peppers, and tomatoes as its core vegetables, simmered together with garlic, olive oil, and Provençal herbs such as thyme and basil. The roasted version cooks these vegetables together in the oven rather than sautéing them separately on the stovetop as in the traditional method.

Yes, roasted vegetable ratatouille actually deepens in flavor when made a day in advance, as the vegetables have time to meld with the tomato base and herbs. Reheat it gently in a covered pot on the stovetop over medium-low heat or in a 350°F oven until warmed through.

Ratatouille pairs well with crusty bread, cooked couscous, or creamy polenta to soak up the flavorful tomato and olive oil juices. For a heartier plant-based meal, it can also be served over pasta or alongside a grain like quinoa with a drizzle of balsamic glaze.

Yes, ratatouille freezes well because the roasted vegetables maintain a reasonable texture when thawed and reheated. Store cooled ratatouille in airtight containers for up to about three months, and thaw overnight in the refrigerator before gently reheating on the stovetop.