Roasted Ratatouille with Butternut Squash
Experience the vibrant flavors of Provence with this Roasted Ratatouille with Butternut Squash, a modern twist on the classic French dish. Bursting with color and nutrition, this recipe combines tender butternut squash, zucchini, eggplant, bell peppers, and cherry tomatoes, all roasted to caramelized perfection with fragrant herbes de Provence and a drizzle of extra virgin olive oil. Minced garlic and red onion add layers of savory depth, while a garnish of fresh basil leaves offers a bright, herbaceous finish. Ready in just over an hour, this easy, oven-roasted ratatouille is a versatile delight—serve it warm as a hearty vegetarian main dish or pair it as a flavorful side with crusty bread, rice, or quinoa. Perfect for meal-prepping or casual dinner parties, this one-pan wonder is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 medium-sized zucchini
- 1 medium-sized eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups cherry tomatoes
- 1 medium-sized red onion
- 4 cloves garlic cloves
- 4 tablespoons extra virgin olive oil
- 2 teaspoons herbes de Provence
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them to prevent sticking.
Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Transfer the cubes to a large mixing bowl.
Cut the zucchini, eggplant, red bell pepper, and yellow bell pepper into 1-inch pieces. Halve the cherry tomatoes, slice the red onion into wedges, and add these vegetables to the bowl with the butternut squash.
Mince the garlic cloves and add them to the bowl of vegetables.
Drizzle the olive oil over the vegetables. Sprinkle with herbes de Provence, salt, and black pepper. Toss everything together until evenly coated.
Divide the vegetables between the prepared baking sheets, spreading them out into a single layer to ensure even roasting.
Place the baking sheets in the oven and roast for 40-45 minutes, stirring the vegetables halfway through, until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven and let them cool slightly. Transfer to a serving dish and garnish with fresh basil leaves.
Serve the roasted ratatouille warm as a main dish or as a side dish alongside crusty bread, rice, or quinoa.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6733 mg | 293% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 76.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5735 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
