Friday, October 8, 2021

Roasted Ratatouille from @MaddieDayAuthor plus #giveaway

MADDIE DAY here, with an easy early fall recipe using tasty garden produce. 

I had a mix of veggies from my garden and a local farm stand, and the weather here in New England has finally cooled down enough to turn on the oven. I usually make the eggplant-pepper-tomato dish known as ratatouille on the stove top, but I wanted to give it a different take. So I bring you Roasted Ratatouille!

Roasted Ratatouille


Parsley and salt not shown

4 good-sized tomatoes, halved

4 Asian eggplants, cut into inch pieces

1 yellow pepper, diced

1 onion, peeled and quartered

2 large cloves garlic, minced

2 tablespoons chopped fresh parsley

Olive oil

Kosher salt


Preheat oven to 400

Using both thumbs, dejuice and deseed the tomato halves. (I couldn't figure out how to take a picture of me using both thumbs!)

Drizzle olive oil on a large rimmed baking sheet and on a smaller one.

Lay tomatoes cut-side down on smaller pan and press flat. Sprinkle with salt.

Lay other vegetables on larger pan in a single layer and sprinkle with salt.

Drizzle olive oil over both pans.

Roast side by side for fifteen minutes. Remove large pan and turn vegetables. 

Add tomatoes and any juice to vegetable pan, and stir in garlic. Roast for another fifteen minutes. 

Sprinkle on parsley and serve hot with freshly dug potatoes and chicken or fish (we had it with chicken sausage). 


Readers: What's your favorite food to roast? I'll send one commenter an ARC of Murder at the Lobstah Shack.


My most recent release is Country Store Mystery #9. No Grater Crime came out in August!

Murder at the Lobstah Shack, the third Cozy Capers Book Group Mystery, is up for preorder and releases at the end of November.

The next out is Batter Off Dead, Country Store Mystery #10, to release in February 2022.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.


  1. My favorite to roast is brussel sprouts with olive oil and garlic!

  2. I enjoy roasted vegetables like corn on the cob and summer squash. Yum!! Thank you for a chance at your giveaway. pgenest57 at aol dot com

  3. We love roasted potatoes with a little extra zip. Leave the peel on the potatoes and depending on the size cut them into large wedges (usually half for small potatoes, 4 wedges for medium and 6 or 8 for large ones). You can use melted butter or to make it simple and less calories spray with butter coating all sides. Dip the cup sides of the potato into parmesan cheese coating well. Place wedges on a rack on a cookie sheet. Roast in oven until potatoes are fork tender and the cheese sides are a light golden color.

    Appreciate the ROASTED RATATOUILLE recipe which not only sounds easy but super yummy.

    "Murder at the Lobstah Shack" is most definitely on my TBR list and I can't wait for the opportunity to read it. Thank you for the chance to win a copy! Shared and hoping. :)
    2clowns at arkansas dot net

  4. I love roasted asparagas! Spritz with olive oil Pam, and into the oven. So good.

  5. Love a roast chicken.
    Kitten143 (at) Verizon (dot) net

  6. It was cool enough for the oven last week, but now warm again. I love slow roasting meals in the cast iron skillet that was my mom's, meat and veg together, slowly browning. You've made me want to get eggplant next time I shop. <3

  7. I have never seen the Asian eggplant, are they milder in flavor? My favorite is the good old pot roast with roasted potatoes and carrots.
    Thank you for this recipe.

    1. They are slender, Linda, about the size of a banana or smaller.

  8. I always enjoy slow roasting chicken with lots of squash, peppers, onions and tomatoes together. So good!

    Thanks for the chance.


  9. roasted Brussel sprouts tossed n olive oil and a dash of soy sauce

    jtcgc at yahoo dot com

  10. I love roasted zucchini. cheetahthecat1986ATgmailDOTcom

  11. If it can go in the oven, I'll roast it. Whatever is in season or available or left over in the fridge. Fresh asparagus was the star of my latest roast. Why didn't I start roasting it years ago? And peppers always add a delicious sweetness.

  12. I will eat pretty much any roasted vegetable. There's something about how the heat carmelizes (if that's a word) them and intensifies their flavor.
    And congratulations on Murder at the Lobstah Shack! Also delicious ;)

  13. I like roasted asparagus, served with feta on top. I'll have to try roasted ratatouille instead of my usual sauteed version.

  14. Roasted Asparagus with olive oil cracked black pepper and Parmigiano cheese

  15. brussels sprouts, carrots and cauliflower.

  16. I love roasted vegetables, especially asparagus and brussel sprouts.

  17. Beef roast with potatoes and onions

  18. I love roasting almost anything, and yep, asparagus or any veggies or meat are high on my list. One of my faves is making my old friend's recipe for Greek Bria mi, similar to your ratatouille but she used zukes in place of eggplant (which I've often added later) and it's all cooked together and sooo good! lola777_22 at hotmail dot com

    1. Oops, that's Evelyn (Athens) "Briami", and you can find it and others online easily. I'm still typing with a bandaid on my finger. Geesh.

  19. Corn or squash for me! lindaherold999(at)gmail(dot)com

  20. I love to roast asparagus. Maceoindo(at)yahoo(dot)com

  21. I am just learning how to cook. I love roasted zucchini and broccoli. So far that’s all I have!
    gmad5(at)ymail(dot)com. (Note: it is Ymail, not g)

    1. Jane, you are our lucky winner! Congratulations, and please check your email.

  22. I love roasted eggplant. It is so delicious! cherierj(at)yahoo(dot)com

  23. Jane D is our lucky winner! Congratulations, Jane, and please check your email.

    Thanks to all for your suggested of yummy roasted things!

  24. Roasting the vegetables makes such a difference.