Ratatouille is a traditional french vegetable dish originating from Nice, France. While usually a side dish, it can be served as a main meal along with pasta, bread, or as a filling for crepes. There are many, many different versions of ratatouille, and several countries have their own version.
Ratatouille Nicoise is a variation on the more traditional ratatouille recipe. This version caramelizes vegetables in the oven, blending all of the flavors together.
Note: This dish improves each day after it’s made. For the best flavor, make a day ahead and place in the refrigerator to allow the flavors to fully develop.
Prep Time: 10 Minutes
Cook time: 50 Minutes
1 small butternut squash, skinned and cut into cubes (4 cups)
2 medium zucchini, cut into 3/4-inch slices
1 red bell pepper, cut into strips
5 plum tomatoes, halved lengthwise
5 cloves garlic
2 sprigs rosemary (diced)
2 sprigs thyme (diced)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large baguette (french or sourdough)
- Preheat the oven to 400F.
- Toss the prepared butternut squash, zucchini, bell pepper, tomatoes, garlic, rosemary, and thyme with 2 tablespoons of olive oil.
- Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.
- Once the garlic has browned, remove it and set it aside.
- Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges.
- Transfer the vegetables a large bowl.
- Smash the reserved garlic with a fork until it forms a smooth paste and mix it into the remaining 2 tablespoons of olive oil.
- Toss the roasted ratatouille with the garlic dressing, salt, pepper, adding more to taste if desired.
- Cut baguette into 1 to 1.5 in slices and toast until lightly brown. Serve along with the ratatouille.
Optional: For added flavor, rub each slice of toasted bread with raw garlic before serving.
Best served warm or at room temperature.
Makes about 8 servings.