Roasted Ratatouille with Basil Aioli

Delicious Vegetarian Roasted Ratatouille with Basil Aioli Recipe from France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roasted Ratatouille with Basil Aioli is a delicious and colorful dish that is perfect for showcasing the flavors of fresh vegetables. This recipe combines a variety of roasted vegetables with a creamy basil aioli for a dish that is both satisfying and flavorful.

History

Ratatouille is a traditional French dish that originated in the Provence region. It is typically made with a variety of vegetables, including eggplant, zucchini, bell peppers, and tomatoes. The vegetables are usually sautéed or roasted and then seasoned with herbs like thyme, rosemary, and basil. The addition of a basil aioli adds a creamy and flavorful element to the dish.

Ingredients

0.5 cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
6 plum tomatoes, quartered lengthwise
several sprigs fresh rosemary
1 medium eggplant, cut into 1 inch thick rounds
1 medium zucchini, quartered lengthwise
1 medium red bell pepper, seeded and cut into 1 inch wide strips
1 medium yellow bell pepper, seeded and cut into 1 inch wide strips
8 small red-skinned potatoes, scrubbed and quartered
1 bermuda onion, cut into 0.75 inch-thick rings
8 large cloves garlic, peeled and halved

Basil Aioli

0.5 cup packed fresh basil leaves
1 tsp minced garlic or to taste
pinch of salt
1 tsp fresh lemon juice
0.5 cup soy mayonnaise

How to prepare

Preheat the oven to 450°F (232°C).
In a large roasting pan, combine the eggplant, zucchini, bell peppers, potatoes, onion rings, and garlic.
Scatter the rosemary sprigs over the top.
Drizzle with olive oil and season with salt and pepper.
Toss to coat the vegetables.
Roast the vegetables, stirring every 5 minutes, until they are almost tender, for about 25 minutes.
Add the tomatoes.
Continue roasting, stirring once or twice, until all the vegetables are tender, for about 10 to 12 minutes more.

Basil Aioli

In a food processor, combine the basil and garlic and process until finely chopped.
Add the lemon juice.
Gradually add the mayonnaise, 1 tbsp at a time, until the mixture is well blended.
Remove the vegetables from the oven and transfer them to a serving platter.
Serve the vegetables warm with the aioli on the side.

Variations

Add other vegetables such as mushrooms, carrots, or squash to the ratatouille.
Use a different herb in the aioli, such as parsley or cilantro.
Top the dish with grated Parmesan cheese before serving.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform sizes to ensure even cooking.

- Stir the vegetables occasionally while roasting to prevent them from sticking to the pan.

- Feel free to customize the vegetables in this recipe based on your preferences or what you have on hand.

- The basil aioli can be made ahead of time and stored in the refrigerator until ready to serve.

Serving Suggestions

Serve the Roasted Ratatouille with Basil Aioli as a main dish with a side of crusty bread or over a bed of quinoa or couscous. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Roasting the vegetables in the oven helps to caramelize their natural sugars and intensify their flavors. This method of cooking also allows the vegetables to retain their nutrients and textures.

Ingredient Substitutions

Regular mayonnaise can be used instead of soy mayonnaise in the basil aioli.

- Any combination of vegetables can be used in the ratatouille, depending on personal preference.

Make Ahead Tips

The basil aioli can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The roasted vegetables can also be prepared ahead of time and reheated before serving.

Presentation Ideas

Arrange the roasted vegetables on a platter and drizzle the basil aioli over the top. Garnish with fresh basil leaves or a sprinkle of chopped parsley for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir. It also goes well with a side salad or a simple green vegetable like steamed asparagus.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables in a baking dish and cover with foil. Bake in a 350°F (177°C) oven until heated through, about 15-20 minutes.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 5g

- Sugars: 7g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 80% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

Contains soy

Summary

This dish is a good source of fiber, vitamins, and minerals. It is low in saturated fat and calories, making it a healthy and nutritious option for a meal.

Summary

Roasted Ratatouille with Basil Aioli is a flavorful and nutritious dish that is perfect for showcasing the flavors of fresh vegetables. This dish is easy to make and can be customized with your favorite vegetables and herbs. Serve it as a main dish or a side dish for a delicious and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was during a trip to the south of France many years ago, where I stumbled upon a quaint little café tucked away in a cobblestone alley. The aroma of herbs and spices wafted through the air, enticing me to take a seat and indulge in a feast for the senses.

As I perused the menu, my eyes landed on the words "Roasted Ratatouille with Basil Aioli." Intrigued by the exotic sounding dish, I knew I had to try it. When the plate arrived at my table, I was greeted by a colorful array of roasted vegetables - eggplant, zucchini, bell peppers, and tomatoes - all artfully arranged and drizzled with a creamy basil aioli. With the first bite, I was transported to culinary heaven.

I couldn't resist asking the chef for the recipe, and to my delight, he agreed to share it with me. He explained that ratatouille is a traditional French dish made with seasonal vegetables, simmered in a rich tomato sauce. The key to making it truly special, he said, was to roast the vegetables first to bring out their natural sweetness and depth of flavor.

Back home, I set out to recreate the magical dish that had captured my heart in that tiny café in France. Armed with fresh produce from the farmer's market and a newfound sense of culinary adventure, I got to work in my kitchen. I sliced the eggplant, zucchini, and bell peppers, arranging them on a baking sheet before drizzling them with olive oil and sprinkling them with salt and pepper.

As the vegetables roasted in the oven, their fragrant aroma filled my kitchen, reminiscent of that cozy café in France. In a separate bowl, I combined garlic, basil, mayonnaise, and lemon juice to create a velvety aioli that would complement the roasted vegetables beautifully.

Once the vegetables were tender and caramelized, I assembled them on a platter and drizzled them with the basil aioli. The colors of the dish were vibrant and inviting, a true celebration of summer's bounty. With each forkful, I savored the harmonious blend of flavors - the sweetness of the roasted vegetables, the tang of the tomato sauce, and the creamy richness of the aioli.

I shared the dish with my family and friends, who were equally enchanted by its allure. They marveled at how such simple ingredients could come together to create such a masterpiece. I beamed with pride, knowing that I had unlocked the secret to making a truly memorable meal.

Over the years, I've continued to make roasted ratatouille with basil aioli, each time adding my own twist to the recipe. Sometimes I'll throw in a handful of fresh herbs or a sprinkle of Parmesan cheese for added depth of flavor. Other times, I'll serve it alongside crusty bread or a light salad for a complete meal.

The recipe has become a staple in my repertoire, a dish that never fails to impress and delight. It's a testament to the power of simple, wholesome ingredients, prepared with love and care. And every time I make it, I'm transported back to that little café in France, where I first fell in love with the magic of roasted ratatouille with basil aioli.

As I sit down to enjoy a plate of this divine dish once again, I can't help but be grateful for the culinary journey that brought me here. From the cobblestone alleys of France to the comfort of my own kitchen, the recipe for roasted ratatouille with basil aioli has become a cherished part of my culinary legacy. And as I take the first bite, I know that this dish will continue to bring joy and satisfaction for years to come.