Try It: Apollo Olive Oil's Roasted Ratatouille


I’m a big fan of Apollo Olive Oil’s friendly website, which is packed with great information about the health (and taste!) benefits of olive oil. Located in Oregon House (Yuba County), the multiple award-winning artisan producer also offers a plethora of delectable, Mediterranean-influenced recipes on its website – and I had the pleasure of trying one recently.

A terrific late-summer recipe, Apollo’s Roasted Ratatouille utilizes the “overflow of tomatoes, zucchini, eggplant and peppers” many people find in their gardens (or at their neighborhood farmers’ market) at this time of year. The website notes that the amounts provided in the recipe are merely suggestions – “it works well with any quantities your garden is producing, or with the bounty your friends are giving to you.” (And, of course, the olive oil and balsamic vinegar Apollo suggests in the recipe is, well, their own). Try this scrumptious, wholesome, vegetable-focused dish for your next dinner party or big family dinner – and it also freezes well.

Apollo Olive Oil’s Roasted Ratatouille

4 tomatoes
1 eggplant
1 large zucchini 
2 bell peppers of any color 
1 onion 
12 cloves of garlic 
Herbes de Provence 
Your favorite Apollo Olive Oil 
Fresh basil 
Apollo Balsamic 

Preheat oven to 400 degrees

Cut all vegetables into bite-sized pieces and place in a large bowl. Drizzle generously with your favorite Apollo Olive Oil. Add salt, pepper, and herbes de Provence and toss until well combined. Place in a large baking dish or two if needed, and place in the oven for 1 ½ hours. For the first hour, stir every 20 minutes, for the last half hour, stir every 15 minutes until the vegetables are tender and nicely browned. 

Serve by tossing with fresh basil and a dash of Apollo Balsamic condiment.