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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Oven Roasted Ratatouille Recipe

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This recipe for Oven Roasted Ratatouille is from Our Family Cookbook Project, 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 medium eggplant, cut into cubes (4 cups)
2 medium zucchini, cut into 3/4-inch slices
1 red bell pepper, cut into strips
5 plum tomatoes, halved lengthwise
2 cloves garlic
2 sprigs rosemary
2 sprigs thyme
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Directions:
Preheat the oven to 375F. Toss the prepared eggplant, zucchini, bell pepper, tomatoes, garlic, rosemary, and thyme with 2 tablespoons of olive oil. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.

Once the garlic has browned, remove it and set it aside. Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges. Transfer the vegetables a large bowl.

Smash the reserved garlic with a fork until it forms a smooth paste and mix it into the remaining 2 tablespoons of olive oil. Toss the roasted ratatouille with the garlic dressing, salt, and pepper. Serve it warm or at room temperature.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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