I love Ratatouille and I don’t mean the movie, though for a rat he was a pretty darn good chef! Ratatouille is a traditional French stewed vegetable dish that originated in Nice (pronounced Niece). It is usually served as a side dish but you can also mix it with pasta or rice. Ratatouille usually consists of tomatoes, garlic, onions, zucchini, eggplant, peppers with a variety of spices like marjoram, basil, and thyme to name a few, but it really is personal preference. Since I don’t particularly care for peppers and onions, I left those out of my recipe, but you can certainly add them back in. A common way to make this dish is to simply cut up the vegetables and saute them all together in a large pan until the vegetables soften in their own juices; which I’ve done numerous times before and it is delicious. But, there is something to be said for roasting your vegetables. They take on such a different flavor giving the vegetables a caramelized color as well. This is also great dish to eat while dieting, as it is low in fat and calories but high in nutrients.
Roasted Vegetable Ratatouille
1 Small Eggplant, cubed
1 Large Zucchini, cubed
8 Large White Mushrooms, quartered
1/2 Red Onion, chopped
3 Cloves Garlic, chopped
2 Roma Tomatoes, large chop
1 tsp. Fresh Thyme
1 tbsp. Fresh Rosemary, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/4 c. Champagne (or white wine)
1/4 c. Extra Virgin Olive Oil
Wash skins of eggplant and zucchini, remove ends and cube into bite sized pieces. In a large bowl, add all ingredients and mix until well combined. Place on a baking sheet and bake at 425 degrees for 30 minutes, turning halfway. Serves 4.
Linked this to Fit and Fabulous Fridays and Baking Bad Foodie Friday 1/14/12