Ratatouille with Oven Roasted Veggies
Ratatouille with Oven Roasted Veggies

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ratatouille with oven roasted veggies. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Ratatouille with Oven Roasted Veggies is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Ratatouille with Oven Roasted Veggies is something which I have loved my whole life.

This preps in minutes and roasts in the oven, so you can enjoy company or just sit down and take a moment. How to: Easy Ratatouille Recipe with an Italian Flair. Try to purchase or pick your veggies all about the same diameter.

To begin with this recipe, we have to prepare a few ingredients. You can have ratatouille with oven roasted veggies using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Ratatouille with Oven Roasted Veggies:
  1. Take 1 onion
  2. Prepare 1-1 1/2 colored bell peppers
  3. Make ready 3/4 large Eggplant
  4. Prepare 1-2 Yellow squash and zucchini
  5. Get 2 tomatoes
  6. Make ready 6-7 cloves Garlic
  7. Prepare 1/4 vegetable broth
  8. Make ready Italian seasonings
  9. Get Rosemary, Thyme, Basil, Oregano
  10. Take Fresh cut parsley
  11. Prepare Lemon juice from Lemons
  12. Prepare to taste Salt and Pepper

Roasted vegetables get the pizza treatment (herbs + marinara + cheese) in this savory Oven Roasted Ratatouille. This dish is kind of a cross between a classic ratatouille and the ever famous Summer Vegetable Tian. I used classic ratatouille vegetables, like tomato, zucchini. Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove. but roasting in the oven intensifies the flavours.

Steps to make Ratatouille with Oven Roasted Veggies:
  1. Roast largely cut onion, peppers, eggplant, yellow squash and zucchini in oven (350 degrees, 40-45 minutes, use aluminum foil on baking sheets). Sprinkle rosemary and thyme and squirt fresh squeezed lemon on the two baking sheets before you place in oven.
  2. Move roasting vegetables around in oven with wooden spoon on occasion.
  3. Around 15 minutes before you finish roasting vegetables, add some vegetable broth (1/4 cup) in a pot, and add whole garlic cloves. Cook for about 10 minutes.
  4. Then add largely cut tomatoes to garlic.
  5. Add seasonings, Italian herbs, basil, thyme, rosemary, oregano, fresh cut parsley.
  6. When roasted vegetables are done in oven. Let cool out of the oven for 5 minutes.
  7. Add the roasted vegetables to the stovetop pan of tomatoes and garlic.
  8. Mix and add a little salt and pepper.
  9. Ratatouille is done. You may serve over pasta, rice or eat on it's own.
  10. I like to add some vegan Daiya mozzarella cheese and melt in microwave (using the leftover ratatouille throughout the week). (Refrigerate the leftovers). Makes a nice Vegan meal.
  11. Enjoy this healthy, warm, vegan meal.

For a main course, serve this with salad and crusty bread. This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans. Serve with some new potatoes, if you like. This roasted vegetable ratatouille is a tasty and healthy meal packed with fresh veggies! My favourite way to make ratatouille is in the oven.

So that is going to wrap this up with this special food ratatouille with oven roasted veggies recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!