This ratatouille Nicoise recipe caramelizes vegetables, including the slightly non-traditional butternut squash. Tossed with an easy-to-make roasted garlic oil and tangy capers, this ratatouille from Nice is deliciously Mediterranean.
Cook's note: As with all versions of ratatouille recipes, this dish tastes wonderful after a day in the refrigerator to allow the flavors to fully develop and mellow.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 small butternut squash, cut into cubes (4 cups)
- 2 medium zucchini, cut into 3/4-inch slices
- 1 red bell pepper, cut into strips
- 5 plum tomatoes, halved lengthwise
- 2 cloves garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons capers, drained (optional)
Preheat the oven to 375F. Toss the prepared butternut squash, zucchini, bell pepper, tomatoes, garlic, rosemary, and thyme with 2 tablespoons of olive oil. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.
Once the garlic has browned, remove it and set it aside. Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges. Transfer the vegetables a large bowl.
Smash the reserved garlic with a fork until it forms a smooth paste and mix it into the remaining 2 tablespoons of olive oil. Toss the roasted ratatouille with the garlic dressing, salt, pepper, and drained capers. Serve it warm or at room temperature.
This ratatouille Nicoise recipes makes 8 servings.