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Roasted Ratatouille

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Ingredients

Adjust Servings:
1 large onion cut into 12 wedges
12 garlic cloves peeled
3/4 lb eggplant cut in chunks
1/2 lb zucchini cut into 1/2 inch rounds
1 lb plum tomato cut into 4 wedges
1 fennel bulb trimmed and cut in 12 wedges
1/4 lb mushroom cut in quarters
1 sweet red pepper cut in strips
1 yellow sweet pepper cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil

Nutritional information

107.3
Calories
26 g
Calories From Fat
3 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
227.3mg
Sodium
19.1 g
Carbs
6 g
Dietary Fiber
7 g
Sugars
4 g
Protein
318g
Serving Size (g)
6
Serving Size

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Roasted Ratatouille

Features:
    Cuisine:

    I love how the flavors are balanced in this dish.

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Roasted Ratatouille,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

    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.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

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