Cheesy Roasted Ratatouille Dip Recipe for Parties

There’s no single correct way to make the classic French dish ratatouille. Many people imagine Remy from the 2007 Pixar film, crafting a perfect blend of vegetables to wow a critic. That same spirit of flavor and creativity inspires this Cheesy Roasted Ratatouille Dip.

Traditional ratatouille often calls for cooking each vegetable separately, browning them before combining to let the flavors meld. That method produces excellent results but can be time-consuming. For this recipe, we boost each ingredient’s flavor by roasting. Depending on the vegetables you choose, a few may benefit from a quick blanch before roasting to ensure even doneness and color.

If blanching is needed, follow these simple steps:

Bring a pot of lightly salted water to a boil.
Add the prepared vegetables and cook for a few minutes, until just tender.
Remove with a slotted spoon and plunge into ice water to stop the cooking.
Drain and pat dry with paper towels before roasting.
Adjust blanching time to the level of ‘al dente’ you prefer.

Cut vegetables into uniform bite-size pieces so they roast evenly.

Arrange each vegetable type in its own group on the baking tray instead of mixing them. This makes it easy to remove any items that finish before the rest and prevents overcooking.

Generously brush the vegetables with olive oil.
Season evenly with salt and pepper and tuck herb sprigs among the pieces.
Roast about 15 minutes in a hot oven; the heat will concentrate and enhance each vegetable’s flavor.
Enjoy the wonderful aroma while everything is cooking.

Melt butter in an ovenproof skillet or baking dish.
Add the roasted vegetables and most of the cheese, stirring to combine.

Make the recipe your own

The directions here are a guideline—feel free to customize. Almost any vegetable works: asparagus, cauliflower, eggplant, and carrots can all be used; just account for different roasting times and blanching needs. Roasted garlic, a handful of canned chickpeas, or extra fresh herbs like thyme, rosemary, or tarragon make excellent additions. Choose the mix that suits your taste and claim the result as your own.

Once assembled, bake the mixture until it’s creamy and bubbling.

Your Cheesy Roasted Ratatouille Dip is ready to enjoy

Serve it straight from the oven with crusty bread, naan, or hearty chips.

For extra cheesiness, sprinkle freshly grated Parmesan on top and place under the broiler for a minute until golden.
This dip is naturally gluten-free and can be enjoyed with low-carb dippers like sliced zucchini or raw vegetables for those watching carbs.

Cheesy Roasted Ratatouille Dip

Make this your own by choosing your favorite vegetables and herbs. For best consistency, use about 2 1/2 to 3 pounds of combined vegetables.

Servings 16 servings as an appetizer

Author Rosemary Stelmach

Ingredients

5 ounces blanched fresh green beans (1 cup)
8 ounces plum tomatoes (3 small)
6 ounces Vidalia onion (1 medium)
8 ounces button mushrooms, trimmed (8 medium)
6 ounces orange sweet pepper, seeds removed (1 medium)
6 ounces broccoli florets (3 cups)
5 ounces zucchini (1 small)
1/2 cup olive oil
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
8 sprigs fresh oregano
2 tablespoons unsalted butter
8 ounces shredded Monterey Jack cheese
2 ounces freshly grated Parmesan, divided

Instructions

Preheat oven to 400°F. Line two large rimmed baking sheets with parchment paper.
Cut vegetables into uniform bite-size pieces. Place each type in its own group on the prepared trays. Brush with olive oil, season with salt and pepper, and scatter oregano sprigs among the vegetables.
Roast about 15 minutes, rotating pans halfway through, until vegetables are tender and slightly charred. Remove any items that finish early and continue roasting the rest.
Melt butter in an ovenproof skillet or baking dish. Add the roasted vegetables, Monterey Jack, and 1 ounce of Parmesan. Stir to combine.
Bake 15 minutes until cheese is melted and bubbling around the edges.
If desired, sprinkle the remaining 1 ounce of Parmesan on top and broil for one minute until golden.
Serve immediately with naan, crusty bread, or hearty chips.

Recipe Notes

Low-Carb option: Serve with sliced raw zucchini, carrot sticks, or other low-carb dippers.

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