Friday, April 2, 2010
Roasted Ratatouille Printable recipe
1 medium eggplant, cut into large chunks (peeled or unpeeled, your choice)
2 zucchini, sliced
2 yellow bell peppers, cut into squares (or whatever combination you have)
2 medium onions, cut into chunks
6 smallish tomatoes, halved and seeded
Whole garlic cloves, peeled (I used an entire head, but use whatever amount you like)
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried savory
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/2 cup olive oil
Preheat oven to 325 degrees. Spray a 13x9 baking dish with non-stick spray. Combine vegetables, garlic cloves, dried herbs, salt and pepper in the baking dish. Pour on 1/4 cup olive oil, tossing the vegetables in the oil. The vegetables need to well-coated, so if they seem dry, pour on the additional olive oil as needed. I used just shy of 1/2 cup. Roast, uncovered, in the oven until vegetables are tender and caramelized - this took nearly 3 hours for me. I did give everything a stir twice during the cooking time.
This is delicious hot or at room-temperature. Leftovers are beyond delicious as a pizza topping or tossed with orzo.