Ratatouille
Ratatouille is a traditional French dish which is now made in a number of different ways. The combination of the roasted veggies, herbs, garlic and tomatoes is simply delicious. This can be served as a side dish, on its own or with pasta or rice. Try to ensure that all of the vegetables are cut into equal sizes so that everything cooks evenly.
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Ratatouille
Ingredients
- 1 Large Onion peeled and cubed
- 2 Bell Peppers seeded and cubed
- 1 Medium Eggplant cubed
- 2 Zucchinis cut into rounds
- 3 Carrots cut into chunks
- A handful of mushrooms cubed
- 6-7 tbsp Olive Oil
- 1 tsp of Fresh Thyme chopped
- 1 tsp of Fresh Rosemary chopped
- 1 Head of Garlic peeled and left whole
- 4 Tomatoes cut into chunks
- Salt and Pepper to taste
- ½ cup of Fresh Chopped Basil
Instructions
- Preheat oven to 400 degrees.
- In a very large bowl, toss together the onions, peppers, zucchini, eggplant, carrots, mushrooms, fresh thyme, rosemary, salt, pepper and about 4 tbsp of olive oil.
- Divide the mixture between two baking sheets making sure that the veggies don’t overlap otherwise they will wilt and steam as opposed to roasting
- Roast them for approximately 40 minutes- the roasting time will depend on the size of your veggies and you want to turn them over every 15 minutes or so and roast until they all develop a nice color.
- Meanwhile, add the remaining olive oil in a skillet with high sides, add the garlic and cook over medium low heat for about 10 minutes or until the garlic is a lovely golden brown color.
- Once the garlic has nicely colored, turn the heat up to medium-high and add the tomatoes, season with salt and pepper and allow them to cook for about 8 to 10 minutes or until they have cooked down a bit but still have their shape. Turn the heat off and let those sit until the veggies are done roasting.
- Once the veggies have roasted, stir in the cooked tomatoes and garlic and top them off with the fresh basil.
Recipe from Laura in the Kitchen
