Photo of Oven-Roasted Ratatouille by WW

Oven-Roasted Ratatouille

Total Time
2 hr 20 min
25 min
1 hr 55 min
A fantastic mix of flavors. Enjoy as a side dish, tossed with pasta or as an omelet filling.


Cooking spray

4 spray(s), divided

Uncooked onion(s)

2 large, yellow, chopped

Garlic clove(s)

4 clove(s), medium, minced

Fresh tomato(es)

4 large, chopped

Uncooked bell pepper(s)

4 item(s), small, 2 green and 2 red, chopped

Uncooked zucchini

2 large, chopped


2 medium, stemmed, chopped (no need to peel)

Fresh basil

½ cup(s), leaves, fresh, chopped

Fresh oregano

2 tbsp(s), leaves, packed

Fresh thyme

2 tbsp(s), leaves

Table salt

1 tsp(s)

Black pepper

1 tsp(s), freshly ground


  1. Position rack in center of oven and preheat oven to 400°F (204°C).
  2. Spray a large roasting pan with cooking spray. Add onions and garlic to pan; spray lightly with nonstick spray. Roast for 10 minutes, tossing twice.
  3. Add tomatoes, bell peppers, zucchini, eggplant, basil, oregano, thyme, salt and pepper. Toss well. Bake, tossing occasionally, until vegetables are softened, tomatoes have broken down, and there’s some bubbling liquid in the pan, about 35 minutes. Cool for a few minutes before using or serving.
  4. Serving size: 1 cup


The key to the dish’s success starts before it hits the oven. It’s in your chopping technique. Cut the vegetables into fairly large chunks, about 1-inch pieces. Even the onion should not be diced. That way, the vegetables will soften without losing their shape in the oven’s heat.