Roasted Ratatouille Pasta

August 26, 2017
1 Ratings
Photo by Alexandra Stafford
  • Serves 4 to 6
Author Notes

Adapted from Food52 Vegan by Gena Hamshaw.

Use the quantities as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc.

Also, I've made nearly a quadruple recipe, so don’t be afraid to load up a roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. Most recently, when my roasting pan was completely loaded — I cut all of those vegetables pictured in photo 2—I used 1/2 cup olive oil and 1/4 cup balsamic vinegar.

If you're feeling lazy, you can toss the thyme sprigs with the vegetables before roasting (as opposed to chopping the leaves), and extract the sprigs afterwards. —Alexandra Stafford

What You'll Need
  • 12 ounces eggplant, (about 1 small), chopped into 1-inch pieces, see notes above re quantities
  • 1 1/4 pounds tomatoes, chopped into 1-inch pieces
  • 12 ounces zucchini (about 2 small), chopped into 1-inch pieces
  • 2 red bell (or other) peppers, seeded and coarsely chopped
  • 1 yellow or white onion, chopped
  • 1 shallot, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 to 1/2 cups olive oil, see notes above
  • 2 to 4 tablespoons balsamic vinegar (I prefer white)
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt plus more to taste
  • freshly cracked pepper to taste
  • 1/4 to 1/2 cups thinly sliced fresh basil and/or parsley
  • 8 ounces penne or gemelli pasta (something firm)
  • grated parmesan cheese to taste, optional
  1. Preheat the oven to 400° F.
  2. In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I've been adding the vegetables to the pan as I finish chopping them, and sprinkling each layer of vegetables lightly with salt.
  3. In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper.
  4. Bake for 20 minutes, then stir well. Bake for another 20 to 30 minutes more (or even longer, especially if you've increased the quantities) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired. Stir in basil.
  5. Bring a large pot of water to a boil. Season with a tablespoon of kosher salt. Cook pasta al dente. Drain, reserving some of the pasta cooking liquid. Transfer pasta to a large bowl. Add ratatouille to taste. Toss. Taste. Add parmesan if desired. Serve immediately with more fresh pepper on the side.

See what other Food52ers are saying.

  • Stacey Avelar
    Stacey Avelar
  • Alexandra Stafford
    Alexandra Stafford
  • BonnieN
  • nancyg
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

15 Reviews

BonnieN July 7, 2018
Just made this with veg from the local farmer's market and even tho I had Parmigiano in the fridge I used up some Feta cheese and had it over gemelli al dente. So good....I would make this over and over. The thyme gave it a really good flavour and it didn't need anything else
nancyg October 22, 2017
Can you tell me what the name of the pasta used in 'picture #1' is ???
Alexandra S. October 22, 2017
I think it's called "vesuvio," though I may be way off. It's similar to this: https://www.heb.com/product-detail/central-market-vesuvio-pasta-di-gragnano/1868872
Petervl September 18, 2017
Oh my this sounds great, and seems like a perfect easy weeknight option! Thank you again, I always love running with your ideas!
Alexandra S. September 18, 2017
Thank you Peter! It's always great to hear from you. I love this one! Such a great way to use up all the best summer produce.
Petervl September 18, 2017
Oh my this sounds great, and seems like a perfect easy weeknight option! Thank you again, I always love running with your ideas!
Petervl September 18, 2017
Oh my this sounds great, and seems like a perfect easy weeknight option! Thank you again, I always love running with your ideas!
Marilyn G. September 12, 2017
Can I freeze my leftover ratatouille?
Alexandra S. September 12, 2017
su September 4, 2017
Made this yesterday - it is fantastic. Roasting gives it a more intense flavor. Did not have white balsamic but used the more common red - still tasted wonderful. Thank you for this recipe!!
Alexandra S. September 4, 2017
So happy to hear this, Su!
Stacey A. September 1, 2017
I love to make ratatouille this way but will try the vinegar trick as soon as the weather cools down enough to turnon the oven. I love this over polenta.
Alexandra S. September 2, 2017
Polenta + ratatouille sounds perfect right now! It is freezing in upstate NY.
franco September 1, 2017
This is a great recipe ive been doing for years out of Mark Bittmans vegan book. Whole grain pasta goes very well with it, and adding Kalamata olives and capers gives it more depth to flavors.
Alexandra S. September 1, 2017
Nice! Olives and capers sound like a great addition.