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Roasted Ratatouille Vegetables Recipe

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This recipe for Roasted Ratatouille Vegetables is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large red bell pepper, seeded and cut lengthwise into 1-inch strips
1 medium onion, sliced
1 medium eggplant sliced into 1/2 inch pieces, peeled and quartered
1 zucchini, sliced 1/2 inch thick
4 plum tomatoes, seeded and quartered lengthwise
6 cloves of garlic, crushed
extra-virgin olive oil to coat
4 sprigs of fresh rosemary, chopped (3 T.)
Coarse salt and freshly ground pepper, to taste
Directions:
Directions:
Preheat to 500ºF. Working on a cookie sheet, combine vegetables and garlic. Drizzle liberally with olive oil and season with rosemary, salt and pepper. Toss to coat veggies evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grilled vegetables are so wonderful. We all adore them. (good with Pork recipe)

 

 

 

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