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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 The Blacks Cook - Family and Friends, 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 onion, cut into 12 wedges
12 garlic cloves, peeled
3⁄4 lb. eggplant, cut in chunks
1⁄2 lb. zucchini, cut into 1/2 inch rounds
1 lb. plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1⁄4 lb. mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Directions:
Directions:
Preheat oven to 400º. Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. Sprinkle with rosemary, thyme, salt and pepper. Stirring occasionally, roast vegetables for 45 minutes, or until tender and browned. Toss with basil, olive oil and vinegar. Taste and adjust seasonings if necessary.
Number Of Servings:
Number Of Servings:
6 to 8 as a side dish
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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