Ratatouille-Inspired Roasted Courgettes with Tomatoes and Herbs

This ratatouille-inspired roasted courgette recipe layers ripe tomatoes and tender courgettes with garlic and herbs for a Provençal-style side. Slow roasting intensifies their sweetness, making it one of my go-to courgette side dish recipes for summer meals. Delicious warm or at room temperature with crusty bread.

Course Side Dish

Cuisine French

Diet Vegetarian

Keyword Courgette, roasted courgette, roasted vegetables

Prep Time 5

Cook Time 40

Servings Servings

Calories 74

Author Spooning & Forking

Ingredients

3 Courgettes medium sized, about 450g, sliced into 1cm rounds
3 Tomatoes medium sized, ripe, sliced into 1 cm rounds
2 tbsp Olive Oil extra virgin
1 clove Garlic finely sliced
1 tsp Herbs de Provence or a mix of thyme, rosemary, and oregano
Salt to taste
Black pepper freshly ground, to taste

Instructions

Preheat the oven to 190°C (fan 170°C). In a shallow ovenproof dish, I arrange alternating layers of courgette and tomato slices, tucking in slices of garlic between them. A sprinkle of herbes de Provence goes over the top, followed by olive oil, salt, and pepper.
Roast it uncovered for about 35–40 minutes, until the vegetables are tender and the edges are starting to caramelise. If I want a more rustic look, I’ll give it a quick blast under the grill for the last few minutes.

Nutrition