RATATOUILLE
Provided by Lou Jones
Categories Soup/Stew Tomato Roast Vegetarian Dinner Lunch Fennel Eggplant Bell Pepper Zucchini Summer Simmer Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes.
- Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.
- When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.
- Transfer roasted peppers to large bowl and cover with plastic wrap. Let all vegetables stand until cooled slightly, about 10 minutes. Peel and deseed peppers, then finely dice. Remove seeds from zucchini and finely dice. Finely dice eggplant. Core fennel and finely dice.
- In large saucepan over moderately high heat, combine diced roasted vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 10 minutes.
- Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining 1/4 cup olive oil. Serve immediately.
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FREE FIRE GEMAR
[email protected]Overall, I thought the ratatouille was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again.
JayPaul Perez
[email protected]The ratatouille was a bit too sweet for my taste. I think I would use less sugar next time.
Melony
[email protected]This ratatouille recipe is a bit time-consuming, but it's worth it. The finished dish is delicious and can be served as a main course or a side dish.
Kd Hs
[email protected]I'm not a big fan of ratatouille, but I thought this recipe was pretty good. The vegetables were cooked perfectly and the sauce was flavorful.
TiMuR
[email protected]This ratatouille recipe is a great way to use up summer vegetables. It's also a healthy and delicious dish that can be enjoyed by people of all ages.
sefa tersoo
[email protected]I love ratatouille! This recipe is one of my favorites. It's so flavorful and versatile. I often serve it with grilled chicken or fish.
donna grimm
[email protected]Overall, I thought the ratatouille was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again.
John Cassidy
[email protected]The ratatouille was a bit too oily for my taste. I think I would use less olive oil next time.
samiha Tasneem
[email protected]The ratatouille was good, but I found it to be a bit bland. I think I would add more herbs and spices next time.
Barbara Lutta
[email protected]This is the first time I've ever made ratatouille and it was delicious! I was surprised at how easy it was to make. I will definitely be making this again.
DARK GAMING
[email protected]I've made ratatouille a few times before, but this recipe is by far the best. The addition of fresh herbs really makes a difference. I will definitely be making this again.
Nomonde Nomonde
[email protected]This ratatouille recipe is a keeper! The flavors are amazing and it's so easy to make. I followed the recipe exactly and it turned out perfectly. My family loved it!