Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant; 1-in cubes
1 Zucchini; 1-in cubes
1 Yellow zucchini; 1-in cubes
2 Red onions; in eighths
1 Green pepper; 1-in cubes
1 Red pepper; 1-in cubes
6 Plum tomatoes; coarse chop

--------------------------MARINADE-------------------------------
1/2 c Olive oil
2 tb Dijon mustard
1/4 c Balsamic vinegar; or red
4 Garlic cloves; chopped
3 tb Fresh basil; chopped
- or 3 ts dried
2 tb Fresh oregano; chopped
- or 2 ts dried
1/4 ts Cayenne; (optional)
Salt
Ground pepper to taste

--------------------------GARNISH-------------------------------
3 tb Parsley; chopped

1. Place all vegetables in large bowl 2. Combine marinade ingredients
in separate bowl and whisk together. Pour marinade over vegetables
tossing vegetables well. 3. Place in roasting pan and roast at
425F(220C) for 45 minutes to 1 hour or until vegetables are browned
and tender. Toss everything together to combine flavours. 4. Sprinkle
with parsley before serving. Serve with a Portuguese Dao or Bairrada
wine, Greek red or an Italian Barbera wine. The classic ratatouille
calls for sauteeing each vegetable individually then combining them.
By roasting all the vegetables together in the oven, you have an
authentic ratatouille without all the work.

Browse by categories