Ingredients
-
-
1
-
2 1/2
-
1
-
1
-
2
-
1
-
1
-
-
2
-
3
-
3
-
1
-
6
-
1
Directions
Roasted Ratatouille With Lentils, Made this up last night & it is FABULOUS It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner , This recipe is great It is pretty warm here so I decided to cook it in the morning and eat it chilled for dinner It is absolutely delicious, it is a wonderful dish to enjoy on a hot summer’s day Thanks for sharing!
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Combine Lentils Through Rosemary in a 3qt Saucepan. Bring to a Simmer, Cover & Cook on Low 20 Minutes. |
|
3
Done
|
Put Prepared Vegetables on Roasting Pans (i Need 3 of Them - 1 For Eggplant, 1 For Tomatoes, Zucchini & Onions, 1 For Peppers & Garlic). Sprinkle Evenly With Crushed Rosemary Then Drizzle With Olive Oil, Coating Vegetables Well. |
|
4
Done
|
Roast For 20 Minutes. Check For Doneness - They Should Be Browned Lightly & Softened. If not Quite Ready, Leave Them in Until They Are. When Done, Remove from Oven & Sprinkle Lightly & Evenly With Kosher Salt. |
|
5
Done
|
Check Lentils: They Should Be Cooked but not Mushy. If There Is Still a Lot of Liquid, Uncover & Turn Heat Up. You Want Enough Liquid to Be Saucy not Soupy. on the Drier Side Is Ok, Just Be Careful not to Scorch Them. |
|
6
Done
|
Combine All Ingredients in a Large Bowl and Enjoy. |
