Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes.
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. ~Enjoy!
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Roasted Vegetable Ratatouille
- Preheat oven to 425 degrees F.
- Wash skins on the eggplant, zucchini and yellow squash; then remove ends and cut into bite sized pieces.
- In a large bowl, add all ingredients and mix until well combined. Place on a baking sheet and roast for 30 minutes, turning halfway.
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