Ratatouille with Roasted Vegetables

Ratatouille with Roasted Vegetables.

A 3 to 4-pint yield.
The veggies and herbs used in this vibrant meal are in season throughout the summer. I sometimes omit the roasting stage when creating a summer dish that is served directly from the garden.

However, roasting the ratatouille gives it a heartier flavor that is ideal for warming up a winter dinner if I want to pressure can it. Serve ratatouille over spaghetti or couscous, excellent, crusty bread, or both.


  1. 1 pound of eggplant, chunked into 1-inch pieces with the stems removed.
  2. 1 pound of zucchini or other summer squash, sliced into 1-inch slices with the stems removed.
  3. peeling and slicing three medium onions
  4. 1-inch cubes of two huge red bell peppers or delicious roasting peppers
  5. 1 tablespoon + 1/4 cup extra-virgin olive oil, divided
  6. three big tomatoes
  7. 4 minced garlic cloves
  8. 14 cups of shredded fresh basil leaves and 1 teaspoon of fresh thyme leaves
  9. pepper and salt as desired


  1. Set your oven’s broiler to high.
  2. Combine 14 cup of the extra-virgin olive oil with the eggplant, zucchini, onions, and sweet peppers in a large bowl. Place the veggies on one or more baking sheets. Place the entire tomatoes inside.
  3. Cook the veggies under the broiler for 5 to 10 minutes, or until they begin to brown but are not burnt. Taking them out of the broiler. The tomatoes should be lifted out and placed aside, apart from the other veggies, to cool somewhat.
  4. In a big saucepan, warm the last tablespoon of extra virgin olive oil over low heat. Stir for 30 seconds after adding the garlic powder. To the saucepan, add the thyme and the veggies that have been grilled (apart from the tomatoes). Cook for 5 minutes while periodically stirring.
  5. Remove the stems, the majority of the seed gel, and as much of the tomato’s skin as will readily peel off while the other veggies are cooking. Mix the tomato with the other ingredients after chopping the residual pulp into small pieces.
  6. Turn off the heat and add salt and pepper to taste along with the chopped basil.
  7. Fill the hot, clean pint canning jars with the ratatouille. Keep a 34-inch head.
  8. Fill the hot, clean pint canning jars with the ratatouille. 34-inch head room is recommended. Clean the jar rims, then put the canning lids on. 30 minutes at 10 pounds of pressure (change the pressure if you reside at a high altitude); pressure may.

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