Best Oven Roasted Ratatouille Recipes

ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE

Rosemary chicken with oven-roasted ratatouille image

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Provided by Good Food team

Time 1h

Number Of Ingredients 8

Ingredients

1 aubergine , cut into chunky pieces
2 courgettes , sliced into half-moons
3 mixed peppers , deseeded and roughly chopped
2 tsp finely chopped rosemary , plus 4 small sprigs
2 large garlic cloves , crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato , halved

Steps:

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE

Pasta Shells with Halibut and Oven-Roasted Ratatouille image

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet
2 cups medium-size pasta shells

Steps:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.
*A dried herb mixture available at specialty foods stores and some supermarkets.

OVEN-ROASTED RATATOUILLE

Oven-Roasted Ratatouille image

I wanted an easy side veg to bake along with my meatloaf at about the same time and temperature, but you can certainly turn up the heat to 400 and cook it uncovered for less time if you don't have anything else in the oven. I used what I had on hand and it made a lot, so play with the amounts and ingredients. I didn't really measure my olive oil, just used enough to coat. Friends that don't normally like vegetables ate this up!

Provided by c.walsh

Categories Vegetable

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 medium Japanese eggplants, cubed
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 large red onion, chopped in large chunks
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
1 pint grape tomatoes
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh parsley, minced
1 teaspoon fresh thyme leave
1 teaspoon kosher salt
3/4 teaspoon black pepper

Steps:

Spray a 13x9 inch baking dish with non-stick cooking spray and place vegetables inside.
Coat vegetables with olive oil.
Sprinkle with garlic, herbs, salt and pepper. Lightly stir.
Bake 30 minutes covered in foil, 30 minutes uncovered at 350 degrees.

Nutrition Facts : Calories 101.3, Fat 5.9, SaturatedFat 0.8, Sodium 185.1, Carbohydrate 12.4, Fiber 5.3, Sugar 4.7, Protein 2.3

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