Roasted Vegetable Ratatouille

A medley of seasonal vegetables slow-roasted with garlic and Italian herbs. This vibrant side dish adds warmth and depth to any meal with its rich flavors and tender texture.

Steps

1. Preheat the oven to 375°F (190°C). 2. In a mixing bowl, combine zucchini, eggplant, bell peppers, tomato, and garlic. 3. Drizzle olive oil over the vegetables and sprinkle with Italian herbs, salt, and pepper. 4. Toss gently to coat all vegetables evenly. 5. Arrange the vegetables in a single layer on a baking sheet or oven-safe dish. 6. Roast in the oven for 35-40 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. 7. Remove from oven and garnish with fresh basil leaves if desired. 8. Serve warm as a side dish to your favorite main course.

1 small zucchini, sliced 1 small eggplant, diced 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 medium tomato, sliced 2 cloves garlic, minced 1 tbsp olive oil 1 tsp dried Italian herbs (basil, oregano, thyme) Salt and freshly ground black pepper to taste Fresh basil leaves for garnish (optional)