Roasted Ratatouille

Yield: 12-16 Servings

2 Medium Eggplants

4 Small Zucchini

2 Yellow Squash

2 Sweet Onions

2 Large Bell Peppers (Red, Orange, or Yellow)

2 Cups Sliced Cremini Mushrooms

8 Roma Tomatoes

4 Cloves Garlic

1 ½ Tablespoons Mediterranean Kitchen Seasoning 

3 Tablespoons Olive Oil

1 Tablespoon Red Wine Vinegar

1 ½ Teaspoon French Grey Sea Salt

1 ½ Teaspoon Ground  Pink Peppercorns

½ Teaspoon Red Pepper Flakes

There is nothing quite like a big helping of ratatouille to make us realize that autumn, in all its colorful glory, has arrived. At the farm, we look forward to Labor Day every year, when we celebrate by making a big batch of this colorful artisanal dish. The timing is perfect, as this is when the tomatoes, eggplants, zucchini, and other vegetables used in the dish are at their peak. We make enough to enjoy immediately, and then freeze the rest to use later as a topping for a hearty pasta, as a base for soup, or as a comforting side dish. But beware, once you try this recipe, it will probably become one of your “Go To” dishes that friends and family come to depend upon and look forward to! And a note to the Chef: if you prefer a more distinctly French flavor profile, use our Country French Seasoning  instead of the Mediterranean Kitchen blend we have used here. Or try Shepherds Kitchen or Bazaar for more of a Greek or Middle Eastern flare!

 Preheat oven to 325 degrees.

Slice eggplant into 1 ½” slices. Sprinkle slices with Kosher salt on both sides and place in a colander to stand for 15-20 minutes.

Meanwhile, roughly chop the zucchini, yellow squash, onions, and bell peppers into 1 ½” pieces. Rinse eggplant, pat dry, and cut into 1 ½” cubes.

Peel tomatoes, remove seeds, and roughly chop as you have done with the other vegetables. Slice mushrooms and mince garlic.

Place all of the vegetables in a large lasagna pan. Add seasoning blend, salt, ground green pepper, and red pepper flakes.  Drizzle olive oil and vinegar over the top of the mixture and toss to coat the vegetables.

Place pan on middle rack in oven; roast for 90 minutes, tossing the vegetables twice during the process. If the mixture has become too dry, add 2-3 tablespoons water.

When the vegetables are tender and the mixture is juicy, remove pan from oven. Test seasonings and add more salt and pepper as necessary. Cover and let stand for 20-30 minutes before serving.

Serve as desired, whether as a side dish, or as the main course. Freeze leftovers to use later.

MorningStar Kitchen Seasonings Featured in this Recipe

Click on images below to learn more about seasonings in this recipe