Romertopf ratatouille

Make good use of the Summer's bounty of fresh vegetables! A few minutes of dicing, then free-time as you cook this in our Romertopf in your oven. You're going to love this! Serve warm or cold, we like it best at room temperature with some olives and drizzled with olive oil.


1/2 pound bell pepper, any color
1/2 pound eggplant
1/2 pound zucchini
1/2 pound onion, yellow, white, or red
4 garlic cloves, minced
4 tomatoes, diced
salt and freshly ground pepper to taste
2 Tablespoons fresh parsley
1 teaspoon Herbes de Provence
5 fl. oz. white wine
2 Tablespoons olive oil

What you'll need:

Medium size Romertopf clay baker
Sage cutting board
6" or 8" chef's knife

Here's how:

1 Pre-soak Romertopf in water for 10-15 minutes. While soaking, proceed to step 2.

2 Dice all the vegetables (we like a nice 1/2" dice for this recipe).

3 Mix the diced vegetables well in the pre-soaked Romertopf.

4 Arrange the diced tomatoes on top. Sprinkle with the herbs. Pour in the wine. Drizzle with olive oil.

5 Place lid on Romertopf and place in cold oven.

Close oven door and set temperature to 350 F.  Will be done in about 1-1/2 hours.

Recipe created by and © Bon Appétit LLC 2013

Bon Appétit! Test Kitchen
Bon Appétit! Test Kitchen


1 Comment

Adrina Bardekjian
Adrina Bardekjian

April 12, 2017

We just placed this in the oven….Let’s see how it turns out. Thank you for all the info and the inspiration.

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