Roasted Vegetable Ratatouille with Rosemary Croutons

Hmm, how can I explain my relationship with my baking trays without sounding like a crazy person?

I just feel like…they’re my best friends of the kitchen.

You know, I see them almost every day and they’re always there to help me with anything I need. Making chocolate bark? Line with baking paper and smooth melted chocolate over one. Cookies? Obviously, they’re the one for the job. Granola, salt and vinegar potatoes, roasting veggies…a baking tray is my partner in crime.

I kind of want to sing the Golden Girls theme song now…but I won’t. That would be legit crazy.

Roasted vegetable ratatouille is a slightly less saucy version of my stove-top favorite but with a way simpler approach. All you need to do is oil up your veg and bake it on our favorite BTs. I made some rosemary croutons to take the whole thing into roasted summer vegetable panzanella territory.

Serve it up on its own or as a side.

Roasted Vegetable Ratatouille with Rosemary Croutons
Ratatouille recipe adapted from Fine Cooking
(serves 4 as a side)

- 1 medium eggplant, cut into 1 inch/2.5 cm cubes
– 1 large red pepper, cut into 1 inch/2.5 cm pieces
– 1-2 medium zucchini, cut into half moons 1/2 inch/1 cm thick
– 1 medium red onion cut into large chunks
– 1 tablespoon chopped fresh rosemary
– 8 cherry tomatoes cut in half
– 6-8 cloves of garlic still in their skins
– 4 tablespoons of olive oil, divided
– salt

Preheat oven to 400 F/205 C

Combine eggplant, red pepper, zucchini, onion and rosemary together in a large bowl. Toss with 3 tablespoons of olive oil, marking sure everything is coated well. Spread the vegetables out on a large baking tray and sprinkle with salt.

On another baking tray, spread out tomatoes and cloves of garlic tossed with 1 tablespoon of olive oil and a pinch of salt.

Place baking trays on separate oven racks.

Cook the tomatoes for 25-30 minutes rotating and stirring once halfway. Remove from the oven and set aside.

Let the other vegetables cook for about 40-45 minutes (stirring and rotating the baking tray once or twice.) Let these vegetables cool for about 5 minutes.

Remove garlic cloves from their casings and chop them into smaller pieces.

Combine all the vegetables, tomatoes and garlic in a big bowl and mix well to distribute the garlic. Top with croutons to serve. (Can be served warm, at room temperature or cold.)

Rosemary Croutons
– 1 cup of 1 inch/2.5 cm cubes of stale bread (I used sourdough baguette)
– 2 tablespoons olive oil, divided
– 1 teaspoon chopped fresh rosemary

Toss bread with 1 tablespoon olive oil and rosemary. Heat remaining olive oil in a large pan over a medium high heat. Add the bread and cook, turning the pieces of bread over a couple of times, until all sides are golden. About 5 minutes.

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3 thoughts on “Roasted Vegetable Ratatouille with Rosemary Croutons

  1. Yumbo – might need to whip some of this up so the smell wafts through the house – will cheer up such a dreary wet day – so unlike Sydney Leah. This is not life here as we knew it!!!!! So ooooooooover it. It’s a cooking and baking day for sure!

    • Yes, it’s the perfect day for it! INSANE outside right now…I’m a little bit in shock about how full-on it’s been all morning. Stay dry!

  2. Pingback: Creamy Aged Cheddar Polenta with Roasted Vegetables | Voracious Vander

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