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–+ servings

Rustic Ratatouille

A rustic, oven-roasted ratatouille made with zucchini, red bell pepper, red onion, and cherry tomatoes — finished with fresh basil. Naturally low in oxalates and even better as leftovers as the flavors deepen overnight.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Course: Side Dish
Cuisine: French
Print Recipe

Ingredients

  • 5 medium-large zucchini diced into 1-inch pieces
  • 1 large red bell pepper diced into 1-inch pieces
  • 1 large red onion cut in half and sliced into 1/2-inch pieces
  • 5 cloves garlic crushed
  • 1 tsp dried oregano
  • 1/3 cup olive oil high-quality if possible
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 10-15 cherry tomatoes cut in half
  • 1/4 cup fresh basil chopped

Instructions

  • Preheat the oven to 450°F (230°C).
  • In a large bowl, combine the diced zucchini, red bell pepper, red onion, garlic, oregano, olive oil, sea salt, and white pepper. Toss to coat the vegetables evenly with the oil and seasonings.
  • Pour the vegetables onto a baking sheet in a single layer. It is very important that the vegetables are not stacked on top of each other — if they are, the juices will steam them rather than roast them. Use two baking sheets if necessary.
  • Roast at 450°F for 30 minutes, tossing the vegetables every 10 minutes to prevent burning.
  • After 30 minutes, lower the oven temperature to 425°F. Add the cherry tomatoes to the baking sheet with the other vegetables and roast for another 12 minutes.
  • Toss the chopped fresh basil through the roasted vegetables. Serve warm.