Hello everybody, I wish you are having an incredible day today. Now, I’m gonna show you how to prepare a distinctive dish, "rat-a-tat 2e" roasted veggies (ratatouille). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look tasty.
Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love. This cook-once, eat-twice roasted vegetable ratatouille recipe makes the most of ripe summer veg. It's the ultimate timesaver for busy weeknights.
"Rat-a-tat 2e" Roasted Veggies (ratatouille) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. "Rat-a-tat 2e" Roasted Veggies (ratatouille) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have "rat-a-tat 2e" roasted veggies (ratatouille) using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):
- Prepare 1 small bell pepper, red
- Prepare 1 small bell pepper, orange
- Take 1 small bell pepper, yellow
- Get 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!)
- Make ready 1 medium zucchini (courgette)
- Make ready 1 medium onion (sweet vidalia)
- Take 1 bunch whole garlic cloves, peeled
- Get 1 mushrooms (optional)
- Make ready 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
- Prepare 1/4 cup olive oil (good quality)
Stir in basil, oil, thyme, oregano, bay leaves, salt and pepper. Roasted Ratatouille is a short-cut version of the traditional French recipe. This Mediterranean vegetable stew is delicious hot or cold and is naturally vegan and gluten-free. DIRECTIONS Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
Steps to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):
- Preheat oven to 400° F.
- Chop veggies into 1" chunks.
- In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.
- Place veggies in foil-lined, deep roasting tray, roast for 30-40 min.
This Mediterranean vegetable stew is delicious hot or cold and is naturally vegan and gluten-free. DIRECTIONS Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. Sprinkle with rosemary, thyme, salt and pepper. Chop all the remaining veggies while the eggplant is sitting. Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
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