Oven Roasted Ratatouille with Balsamic Glaze

Oven Roasted Ratatouille with Balsamic Glaze ~ Spread on French bread and you've got a flavorful and tasty appetizer.

With the veggies that we harvested from the Community Garden (just down the street), I made some Oven Roasted Ratatouille with Balsamic Glaze.  It turned out amazing!  We've eaten it as a side dish; served it along with Quinoa and Slow-Roasted Tomatoes; & as an appetizer, spread on fresh French bread.  This is a simple to prepare dish, versatile, very tasty & a great way to use some of the end-of-the-season summer veggies.

Here's a basic guideline recipe, use as much or as little of the ingredients as you like.  Make a lot, or a little. Just enough for dinner, or extra for leftovers.  It's all good.  :)

Oven Roasted Ratatouille with Balsamic Glaze


  • eggplant
  • zucchini
  • onion
  • tomatoes
  • green bell peppers
  • fresh garlic
  • olive oil
  • balsamic glaze
  • salt & pepper
  • dried basil & oregano
  • smoked paprika


Preheat oven to 450F degrees.

Chop veggies into bite sized chunks, slice fresh garlic into quarters & place all in a large bowl.  Drizzle veggies with olive oil, balsamic glaze & spices.  Toss until well combined.

Place veggies on a foil lined roasting pan or cookie tray.   

Spread veggies in a single layer.

Roast in middle of oven for 30-40 minutes, stirring occasionally.


Oven Roasted Ratatouille with Balsamic Glaze served with Quinoa & Slow-Roasted Tomatoes

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