I’ve been wanting to make a version of roasted ratatouille ever since I came across this one on Alexandra’s Kitchen. The technique is equal parts smart and tasty: roasting everything in the oven makes the process mostly hands-off, and deepens its flavor.

To make it a complete meal, I knew I needed to add some protein — and that’s where feta comes in. You’ll nestle it into the veggies halfway through roasting, then send the baking dish back to the oven for the cheese to warm and soften. Operation baked feta ratatouille: success.

I like to mix everything with 8 ounces of cooked al dente protein pasta, but you could also stir it into spaghetti squash, layer it into lasagna, spoon it over polenta, or just scoop it up with crusty bread.

baked feta ratatouille

serves 4 to 6

Ingredients

  • 1 medium eggplant (about 1 pound), cut into 1-inch pieces
  • 1 medium zucchini (about 8 ounces), cut into 1-inch pieces
  • 2 medium red, orange, or yellow bell peppers, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 1 medium red onion, chopped into 1-inch pieces
  • 4 garlic cloves, sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons kosher salt, plus more for the pasta water
  • Freshly ground black pepper
  • 1 (8-ounce) block feta cheese
  • Pinch red pepper flakes
  • 8 ounces short pasta, such as cavatappi (I always use a protein pasta)
  • 1/2 cup finely-chopped fresh basil leaves

Instructions

  • Heat the oven to 400°F.
  • Add the eggplant, zucchini, bell peppers, tomatoes, onion, garlic, and thyme to a 9×13-inch or other 3-quart baking dish. Drizzle with the balsamic and 3 tablespoons of the oil and season with the salt and several grinds black pepper. Toss to coat. 
  • Roast until the vegetables are tender and browned and beginning to release their juices, 45 to 50 minutes. Give them a stir, then nestle the feta into the center of the baking dish, making sure it’s touching the bottom. Drizzle the whole dish with the remaining 1 tablespoon oil and top the feta with the red pepper flakes.
  • Return to the oven for another 40 to 50 minutes. Halfway through, give the veggies a stir, but don’t touch the feta. You’ll know it’s ready when the feta is soft and the juices are thick and bubbly. 
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Reserve 1 cup of the cooking water, then drain the pasta. 
  • Mash the feta with the back of a wooden spoon and stir it into the vegetables. Stir in the cooked pasta and as much of the reserved pasta water as needed to create a creamy sauce (likely 1/2 cup). Stir in the basil.