Welcome to a recipe that celebrates the vibrant flavors of summer vegetables in the simplest way possible! This Sheet Pan Roasted Vegetable Ragout is a testament to how a little heat and time can transform humble ingredients into a rich, flavorful, and deeply satisfying dish. Roasting brings out the natural sweetness of the vegetables, creating a beautiful depth of flavor that's hard to achieve otherwise. It's not just a delicious meal; it's a fantastic method for preserving the harvest, allowing you to capture the taste of sunshine in a jar to enjoy all winter long. Let's get cooking!
Sheet Pan Roasted Vegetable Ragout
Ingredients for Sheet Pan Roasted Vegetable Ragout
- 1 kg zucchini
- 1 kg carrots
- 700 g eggplants
- 500 g onions
- 500 g bell peppers
- 300 g tomatoes
- 1 head of garlic
- 3 chili peppers
- 200 g celery stalks
- olive oil (for roasting and for a top layer in jars);
- 20 g salt
- 40 g sugar
- 10 g ground paprika
How to Make Sheet Pan Roasted Vegetable Ragout
Soak the carrots in cold water to make them easier to clean. Then, peel and grate them on a coarse grater. Alternatively, you can use a julienne peeler or slice the carrots into thin strips.
Peeling and grating carrots
Peel the zucchini and remove the seeds. Cut the firm flesh into 1.5-2 centimeter (about 0.6-0.8 inch) thick pieces.
Slicing the zucchini
Cut the eggplants the same way as the zucchini. Use ripe eggplants with smooth, dark purple, and firm skin for this recipe.
Slicing the eggplants
Finely chop the onion. The ragout will be tastier if you use a semi-sweet or sweet variety of onion.
Chopping the onion
Cut the stems off the bell peppers, remove the seeds, and rinse under running water. Slice the peppers into thin strips.
Slicing the sweet pepper
Slice the chili pepper into rings. I used a green chili, which is not as spicy. Be cautious when adding red hot chili; taste it first, as sometimes one pod is enough for this quantity of ingredients.
Peeling garlic and slicing hot chili pepper
Peel the head of garlic. We will add the garlic cloves whole, so there’s no need to chop them.
Coring and slicing the tomatoes
Chop the red tomatoes into random pieces. It’s important to remove the core, as this part should not end up in the ragout!
Cut the celery stalks into cubes.
Preheat the oven to 180°C (350°F). Take a large baking sheet, spread all the chopped vegetables on it, sprinkle with sugar and salt, drizzle with olive oil, and add ground sweet paprika for extra aroma. Mix the ingredients with your hands and place the baking sheet in the preheated oven.
Arranging vegetables on a baking sheet, adding spices, mixing, and placing in the oven
Roast for about 1 hour. Since heat in the oven is not always distributed evenly, I recommend gently stirring the contents of the baking sheet every 20 minutes.
Roasting the vegetable ragout for about 1 hour, stirring every 20 minutes
Wash the jars and lids in a mild baking soda solution. Dry them in the oven, turned upside down, at 110°C (230°F).
Placing the sheet pan roasted vegetable ragout into jars and sterilizing
Fill the hot jars with the hot vegetables, and pour a thin layer of olive oil on top.
Place the jars in a large pot with hot water, bring to a boil, and sterilize for 15 minutes for 500g (1 pint) jars and 25 minutes for 1 liter (1 quart) jars.
Sheet Pan Roasted Vegetable Ragout
And there you have it—a beautiful batch of roasted vegetable ragout, ready to brighten your meals! This dish is incredibly versatile. Serve it warm as a hearty side dish for grilled meats or fish, spoon it over pasta or polenta for a quick vegetarian dinner, or enjoy it cold as a delicious appetizer with some crusty bread. By canning it, you've created a wonderful pantry staple that will bring the taste of summer to your table anytime. We hope you enjoy this simple yet flavorful recipe and the cozy, delicious meals it will bring.
0 comments