Roasted Ratatouille with Lentils
Elevate your vegetable game with this vibrant and hearty Roasted Ratatouille with Lentils, a Mediterranean-inspired dish that’s both nourishing and deeply flavorful. This recipe features an array of perfectly caramelized vegetables—eggplant, zucchini, bell peppers, red onion, and juicy cherry tomatoes—roasted until tender and golden with a fragrant blend of thyme, oregano, and garlic. Tossed with protein-packed lentils and a splash of tangy balsamic vinegar, this dish is a wholesome, plant-based delight that’s perfect as a main course or a side. Garnished with fresh parsley for a burst of brightness, this versatile meal can be served hot, warm, or at room temperature, making it ideal for any occasion. Ready in just an hour, it’s a satisfying, vegan-friendly option you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 3 cloves Garlic cloves
- 2 cups Cooked lentils
- 2 tablespoons Fresh parsley
- 1 tablespoon Balsamic vinegar
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Dice the eggplant, zucchini, red bell pepper, and yellow bell pepper into bite-sized cubes. Peel and slice the red onion into thick wedges.
Place all the diced vegetables and cherry tomatoes into a large mixing bowl.
Drizzle the vegetables with 3 tablespoons of olive oil, then sprinkle with salt, black pepper, dried thyme, and dried oregano. Toss well to coat evenly.
Arrange the vegetables in a single layer on the prepared baking sheets, ensuring they are not overcrowded. Crush the garlic cloves lightly with the side of a knife and add them to the trays as well.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring once halfway through, until they are tender and lightly caramelized.
While the vegetables are roasting, prepare 2 cups of cooked lentils if you have not done so already. You can use canned lentils (drained and rinsed) or cook them fresh according to package instructions.
Once the vegetables are roasted, remove the garlic cloves from the tray and mash them into a paste using a fork.
In a large serving bowl, combine the roasted vegetables, lentils, and the mashed garlic. Drizzle with balsamic vinegar, then gently toss everything to mix.
Taste for seasoning, adding more salt or pepper if needed.
Garnish the dish with freshly chopped parsley before serving. This dish can be enjoyed hot, warm, or at room temperature.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 58.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4718 mg | 100% | |
*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.
