My recipe is of Mediterranean in origin dating back to France.  Ratatouille originated in the area around present day Provence and Nice. Ratatouille is usually made with Tomatoes as a key ingredient, garlic, onions, zucchini, eggplant, bell peppers, and basil, rosemary, or bay leaf and thyme, or a mix of green herbs and usually served as a meal or served with rice or pasta. And I would love to make it in this kitchen.

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Now For The Recipe!!
In my recipe I used fresh basil and rosemary from my garden and dried thyme is what I had on hand, wish I had fresh but not in garden this year.

Vegetables are diced into one inch squares mixed together with salt, pepper water, olive oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.This recipe calls for Kalamata olives  but I chose to use chopped green olives with pimentos. Everything is fresh vegetables with the exception of the canned chickpeas!!

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2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half (I used green olives)
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar( I used the vinegar)
3 tablespoons chopped fresh basil
Cooked pasta, optional

Preheat oven to 450°

In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.

Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with chopped basil

Serves 4

Note: Can be served over cooked pasta for a more heartier meal. Recipe adapted from Yoga Shelter.com

 Tips: I used office clips to hold parchment paper in place, it works great.

Have you ever made a recipe like this, or one that originated from another county? I would love to hear about it.
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