Roasted Ratatouille
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Roasted Ratatouille
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 eggplant Italian variety, cut into bite-sized pieces
- ½ orange bell pepper cut into bite-sized pieces
- ¼ red bell pepper cut into bite-sized pieces
- ½ zucchini cut into bite-sized pieces
- ½ yellow squash cut into bite-sized pieces
- ¼ red onion cut into bite-sized pieces
- 5 garlic cloves, skin left on
- 2 tbsp olive oil
- crushed red pepper flakes pinch, to taste
- 1/4-1/2 tsp herbs de Provence to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 cup cherry tomato
- 1 tbsp parsley fresh, chopped
Instructions
- Preheat the oven to 400 degrees.
- Place the chopped eggplant, bell peppers, red onion, zucchini, and yellow squash on the baking sheet along with the whole cloves of garlic still in their skin.
- Drizzle the olive oil over the veggies then season with crushed red pepper flakes, herbs de Provence, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
- Roast for 15 minutes, tossing them halfway through the cooking time.
- Add the tomatoes and continue roasting for 5-7 minutes, or until the veggies are tender and the tomatoes are about to burst.
- Remove the whole cloves of garlic from the baking sheet and set them aside to cool for a couple of minutes.
- Carefully remove the skin from the garlic cloves, chop them up, and add them back to the veggies. Sprinkle the fresh parsley on top.
- Serve this roasted ratatouille as a side dish or on top of your favorite pasta, eggs, or polenta. Enjoy.
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