ROASTED RATATOUILLE
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Line a large rimmed cookie sheet with foil and coat with nonstick spray.
- In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the vegetables are coated with the oil. Sprinkle with salt and pepper. Spread the vegetables in an even layer on the prepared pan.
- Place the pan of vegetables on the rack beneath the meat (if you are cooking a meat dish at the same time) or in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic. Put the vegetables in a serving dish and add the tomatoes, basil, and parsley. Serve hot or at room temperature.
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Dawn Kitchekeg
[email protected]This ratatouille was delicious! I will definitely be making it again.
Air light
[email protected]I'm not a big fan of ratatouille, but this recipe was pretty good.
Afsana Mim
[email protected]This is my go-to ratatouille recipe. It's always a hit with my family and friends.
Christina Mellisa
[email protected]This ratatouille was just okay.
Mpumelelo Msweli
[email protected]I found this ratatouille to be a bit too oily.
Ahmed Shipu
[email protected]This ratatouille was a bit bland for my taste.
Adegboye David
[email protected]I've made this ratatouille recipe several times and it always turns out great!
Naseer Ahmed Solange
[email protected]This was a really good recipe. The ratatouille was delicious and easy to make.
Nova
[email protected]Loved this ratatouille! It was so flavorful and colorful.
Lexi Kollie
[email protected]This was a great recipe! The ratatouille was delicious and easy to make. I will definitely be making it again.
Naji Baderedine
[email protected]This ratatouille was okay, but I've had better. The vegetables were a little too soft for my taste, and the sauce was a bit too acidic.
Shodo Sparrow
[email protected]I followed the recipe exactly, but my ratatouille turned out dry and overcooked. I think I should have roasted the vegetables for less time.
Thabsile Buthelezi
[email protected]This ratatouille was a bit of a disappointment. The vegetables were bland and the sauce was watery. I think I'll stick to my usual recipe.
Mr.Worldwide
[email protected]I love ratatouille, and this recipe did not disappoint. The roasted vegetables were perfectly tender and flavorful, and the sauce was rich and savory. I served it with a side of crusty bread, and it was the perfect meal.
Nada Ali
[email protected]This was my first time making ratatouille, and it turned out great! I was a little worried that it would be too complicated, but the recipe was easy to follow and the dish came together beautifully. I will definitely be making this again.
Sibusiso Tiso
[email protected]I've made ratatouille many times before, but this recipe is by far the best. The key is in the roasting of the vegetables - it really brings out their natural sweetness. I also love the addition of the zucchini and squash, which gives the dish a nice
Ayomide Olaniyi
[email protected]This ratatouille was an absolute delight! The flavors of the roasted vegetables melded together perfectly, and the addition of fresh herbs really took it to the next level. I served it with a side of grilled chicken, and it was a hit with the whole f