Ingredients
-
1
-
12
-
3/4
-
1/2
-
1
-
1
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Roasted Ratatouille,Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove … but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern’s MORE HEARTSMART COOKING.,I sliced the vegetables with a mandolin slicer in about 1/4″ slices and shingled them into a pyrex baking dish. I also switched the plum tomato for heirloom cherry tomato medley and tossed the tomatoes with sundried tomatoes and spread the mixture over the top. I baked the dish at 350 for about 80 minutes. I find that using low heat can leave a slight crisp to the vegetable and will make their flavors more enhanced.
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Steps
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1
Done
|
Spread Onion, Garlic, Eggplant, Zucchini, Tomatoes, Fennel, Mushrooms and Sweet Peppers in Large Lightly Oiled Roasting Pan. |
|
2
Done
|
Sprinkle With Rosemary, Thyme, Salt and Pepper. |
|
3
Done
|
Stirring Occasionally, Roast Vegetables in Pre-Heated 400*f Oven For 45 Minutes, or Until Tender and Browned. |
|
4
Done
|
Toss With Basil, Olive Oil and Vinegar. |
|
5
Done
|
Taste and Adjust Seasonings If Necessary. |
