ROASTED RATATOUILLE
This is very yummy. It is also easy. The leftovers are great with pasta and it uses all those beautiful vegetables that are so plentiful in the summer.
Provided by conniecooks
Categories Peppers
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Line a sheet pan with aluminum foil.
- Spray with cooking spray.
- Cut the eggplant unpeeled into 1" cubes.
- Cut the zucchini into 1" cubes.
- Cut the red pepper into 1" cubes.
- Cut the onion into large wedges maybe 8-10 pieces.
- Leave the tomatoes whole and also the garlic if using.
- Put all vegetables on prepared pan.
- Sprinkle with salt and pepper to taste and dried herbs.
- Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
- Bake at 350F for about 1 hour. Turn every 15 minutes.
- While it is warm toss with fresh basil and crumbled goat cheese.
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Stacy Staton
[email protected]I'm not a huge fan of vegetables, but this ratatouille was amazing! The flavors were so well-balanced and the vegetables were cooked perfectly. I will definitely be making this again.
adrianjimenez
[email protected]So easy and delicious!
Naeshawn Nakai
[email protected]I made this last night and it was delicious! I used a variety of vegetables, including eggplant, zucchini, tomatoes, peppers, and onions. I also added some fresh herbs from my garden. The ratatouille was flavorful and satisfying. I served it with som
Idriseneye hamza
[email protected]Yum!
Michael Kemp-gregory
[email protected]This roasted ratatouille was a hit with my family! The flavors were amazing, and the vegetables were cooked to perfection. I especially loved the addition of the herbs, which gave the dish a really nice depth of flavor. I will definitely be making th