Go Back
–+ servings

Roasted Ratatouille Veggies

A stunning roasted vegetable dish that makes even picky eaters sing. Thinly sliced summer vegetables and eggplant layered with parmesan and olive oil, roasted until brown and bubbly. Works as a side or a full lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 yellow squash, sliced thin
  • 2 zucchini, sliced thin
  • 4 ripe tomatoes, sliced thin
  • 1 eggplant, sliced thin
  • 5 garlic cloves, minced
  • 60 ml olive oil 1/4 cup
  • 125 g parmesan cheese, grated 1.25 cups, divided
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Preheat oven to 400°F.
  2. Toss all sliced vegetables and garlic in a large bowl with olive oil, 1 cup of the parmesan, salt, and pepper. Fold gently to coat evenly.
  3. Layer vegetables in a roasting dish. Sprinkle remaining 1/4 cup parmesan over the top.
  4. Bake 30 to 40 minutes until vegetables are tender and top is brown and bubbly. Serve hot or at room temperature.

Notes

Easy, peasy, and cheesy. A mandoline makes quick work of the slicing. Nutrition is estimated.

Tried this recipe?

Let us know how it was!