mariadnoca
Moderator
This is just so good warm or cold. Uses up all those garden goodies.
Oven-Roasted Ratatouille Recipe
Prep Time: 20 minutesCook Time: 1 hour, 15 minutesTotal Time: 1 hour, 35 minutes Serves 6.
Ingredients
2 medium eggplants, about 450 grams (1 pound), cubed
2 medium zucchini, about 450 grams (1 pound), cut into bite-size chunks
4 ripe tomatoes, about 450 grams (1 pound), cut into bite-size chunks
1 red bell pepper, about 200 grams (7 ounces), seeded and sliced
2 medium onions or shallots, about 250 grams (9 ounces), thinly sliced
2 cloves garlic, crushed with the flat of your knife
2 sprigs of fresh rosemary (or 1/2 teaspoon dried)
2 sprigs of fresh thyme (or 1/2 teaspoon dried)
60 ml (1/4 cup) olive oil
1 1/2 teaspoons fine sea salt
Instructions
Preheat the oven to 180°C (350°F).
Put all the vegetables and herbs on a rimmed baking sheet.
Drizzle with the olive oil, sprinkle with the salt, and combine with your (clean) hands. Make sure the garlic is buried under the vegetables so it won't burn.
Cover the vegetables loosely with a piece of foil, and bake for 45 minutes. At this point, the vegetables should be cooked through but not colored.
Remove the foil and bake for another 30 minutes, keeping an eye on the progress, until the vegetables have browned to your liking.
Serve immediately, or allow to cool to room temperature and refrigerate until the next day.
Notes
Notice that I use the same weight of eggplant as zucchini and tomato, and that this equals the weight of the onions and bell pepper combined. Useful to remember if you want to scale the recipe up or down, or make this without a recipe next time.
https://cnz.to/recipes/vegetables-grains/oven-roasted-ratatouille-recipe/
https://recipeswap.org/fun/wp-content/uploads/swap-photos/2E2FFE57-6007-46F0-8F95-607BD5269747.jpeg
Oven-Roasted Ratatouille Recipe
Prep Time: 20 minutesCook Time: 1 hour, 15 minutesTotal Time: 1 hour, 35 minutes Serves 6.
Ingredients
2 medium eggplants, about 450 grams (1 pound), cubed
2 medium zucchini, about 450 grams (1 pound), cut into bite-size chunks
4 ripe tomatoes, about 450 grams (1 pound), cut into bite-size chunks
1 red bell pepper, about 200 grams (7 ounces), seeded and sliced
2 medium onions or shallots, about 250 grams (9 ounces), thinly sliced
2 cloves garlic, crushed with the flat of your knife
2 sprigs of fresh rosemary (or 1/2 teaspoon dried)
2 sprigs of fresh thyme (or 1/2 teaspoon dried)
60 ml (1/4 cup) olive oil
1 1/2 teaspoons fine sea salt
Instructions
Preheat the oven to 180°C (350°F).
Put all the vegetables and herbs on a rimmed baking sheet.
Drizzle with the olive oil, sprinkle with the salt, and combine with your (clean) hands. Make sure the garlic is buried under the vegetables so it won't burn.
Cover the vegetables loosely with a piece of foil, and bake for 45 minutes. At this point, the vegetables should be cooked through but not colored.
Remove the foil and bake for another 30 minutes, keeping an eye on the progress, until the vegetables have browned to your liking.
Serve immediately, or allow to cool to room temperature and refrigerate until the next day.
Notes
Notice that I use the same weight of eggplant as zucchini and tomato, and that this equals the weight of the onions and bell pepper combined. Useful to remember if you want to scale the recipe up or down, or make this without a recipe next time.
https://cnz.to/recipes/vegetables-grains/oven-roasted-ratatouille-recipe/
https://recipeswap.org/fun/wp-content/uploads/swap-photos/2E2FFE57-6007-46F0-8F95-607BD5269747.jpeg
