Wednesday, 19 September 2018

Oven Roasted Ratatouille

We are continuing to enjoy homegrown fruit and vegetables, because we know it won't last.
So with our homegrown courgettes and homegrown tomatoes, I made an Oven Roasted Ratatouille, and before some of you get all uppity and say its not made this way, blah blah blah...well this recipe comes from a  French woman, author of - if its good enough for her, well who am I to argue.
So who is this French woman, well she is Parisian and it is Clotilde Dusoulier author of the best food blog Chocolate and Zucchini.  She started her blog in 2003.  I can't remember how I stumbled across her originally but I did buy her cookbook also of the same name and from which the recipe comes from.  

For those of you who read my blog regular, will know that I am not that keen on ratatouille, so I am always willing to try different recipes that will encourage me to change my mind, well I think I am onto a winner here. 

My oven roasted ratatouille was a little more juicy perhaps because I made my oven roasted ratatouille in a large glass oval baking dish (see above), rather than a tray - regardless it was very tasty.  We had it with garlic bread to mop up the juices that came from the tomatoes. 
Other recipes I have adapted from the Chocolate and Zucchini cookbook.
Cake Tomate, Pistache et Chorizo translated as Sun dried Tomato, Pistachio and Savoury Loaf
I am sharing this Beth's Weekend Cooking.  

Oven Roasted Ratatouille
Serves 4 - 6
1 large aubergine, sliced into bite size chunks
2 courgettes, I used both green and yellow variety, sliced into thick coins
4 medium tomatoes, sliced in half
2 red peppers, core removed and sliced
2 red onions, cut into wedges
4 cloves garlic, 
Sprig of fresh rosemary
1/2 teaspoon thyme
4 tablespoons olive oil
Salt and pepper to taste
Preheat oven to gas mark 4/180oc.
Put all the vegetables and herb into a large baking dish or tray.
Drizzle with the oil and season with salt and pepper, then stir well to ensure the vegetables are coated in oil.
Cover with lid or foil and bake for 45 minutes. Then remove the lid or the foil and bake for 30 minutes. 
Adapted from Chocolate and Zucchini by Clotilde Dusoulier


  1. This one sounds soooooo easy. Love that it goes in the oven so there's no watching the stove top and stirring.

    1. Beth, it really is - chop everything and put it in the oven and chill until ready. Its pretty tasty too.

  2. Funny -- I made exactly the same thing last weekend and posted it on my blog today. That even includes the oval glass baking dish! However, I caramelized the onions rather than roasting them.

    best... mae at

    1. That is so funny Mae. I was amused that you even have a very similar oval glass baking dish!

  3. I love ratatouille. And this one with homegrown vegetables must be the best thing in town!

  4. I really miss homegrown vegetables at the moment. The ratatouille looks lovely and colourful. Have a nice weekend!

  5. This is the first year we had had a good selection of tomatoes, I think every year its getting better as we get on top of the garden and the weeds. Hope you get to enjoy homegrown veg in the very near future. Enjoy your weekend too.


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