Roasted Vegetable Ratatouille

Roasted Vegetable Ratatouille

13 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original . . . and it's ready in less than one hour!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 ( 1-1/4 cup) servings



  1. Heat the oven to 400 degrees F. Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet. Add the olive oil and toss to coat.
  2. Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally. Remove the baking sheet from the oven. Pour the sauce over the vegetables and stir to coat. Sprinkle with the oregano.
  3. Roast for 5 minutes more. Sprinkle with the parsley. Serve with the cheese.

Share It

Reviews (13)

Rate This Recipe
Hungry Otto

Hungry Otto

I loved this and so did my wife! However, I don't use a canned sauce when it is so simple to make one myself. Sautee a little onion and bell pepper, process approximately 4 tomatos until smooth and add them once onion and pepper is lightly cooked. Salt, pepper, fresh basil, fresh oregano, pinch of sage, pinch of sugar, simmer covered to blend flavors. Adjust seasonings to your taste but this only takes a few minutes to assemble. Then you can walk away while it simmers. The ratatouille was outstanding!!!

Andrea Duncan

Andrea Duncan

I read some of the suggestions and here's what I did: Salted the eggplant for 10 minutes before adding to dish (peeled both eggplant and zucchini), added razor thin garlic and crimini mushrooms, marjoram, fresh rosemary from the garden and crushed some whole oregano into the vegetables before tossing them in olive oil. Roasted in a 400 degree oven, poured Prego meat sauce & stirred then sprinkled panko & parmesan over, topped with some mozzarella & a little more of the parmesan mixture and popped back in the oven for about 20. It was delicious!!! Thanks for the recipe!

Namaste Mama

Namaste Mama

Not very much like ratatoulle. It tastes like chucky spaghetti sauce.

More Reviews

Similar Recipes

Skillet Pork Chops Florentine

Skillet Pork Chops Florentine

Chicken with Peas and Quinoa

Chicken with Peas and Quinoa

Emily's Famous Roasted Vegetable Salad

Emily's Famous Roasted Vegetable Salad

Chicken Sorrento

Chicken Sorrento

Penne Bolognese-Style

Penne Bolognese-Style

Quick Skillet Chicken and Macaroni Parmesan

Quick Skillet Chicken and Macaroni Parmesan


Amount Per Serving (4 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 28.9 g
  • 44%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 541 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Chicken Sorrento


next recipe:

Linguine with Red Clam Sauce