Roasted Vegetable Ratatouille in Basil Tomato Sauce

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m


  • 2 medium zucchini trimmed and cut into 4mm thick slice
  • 2 small, eggplant, cut into 4mm thick Slices
  • 1 Red bell pepper, cut into 1/4-inchwide strips
  • 1 yellow bell pepper, cut into 1/4-inchwide strips
  • 6 Ripe tomato,, cut into 1/2-inch dice
  • 1 Tablespoon Chopped Garlic
  • 2 Tablespoon Chopped Onion
  • 8-10 Fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste


Step 1

Preheat the Oven to 400 degrees.

Step 2

In a baking tray, toss the zucchini, eggplant and cherry tomatoes with 2 tablespoons of the oil, salt to taste and the black pepper. Mix it well and roast for 30 to 40 minutes, until softened and golden brown.

Step 3

Meanwhile, heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Add the onion and garlic. Cook for about 7 minutes, until the onion is translucent. Add the diced tomatoes and the Basil leaves, season with salt and pepper to taste. Cook over medium-low heat for about 25 minutes.

Step 4

Pour tomato basil sauce to the roasted vegetable. Adjust the seasoning as necessary.

Gautam was born in a middle..

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