Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pan roasted ratatouille for 2. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Made a fridge cleanout ratatouille with some old baby heirloom tomatoes, half of the last large red onion in the house, half of a one pound eggplant, peeled and cubed, and a wrinkly red bell pepper that's been in the fridge for almost a month. This recipe mad A LOT of ratatouille! You saved Sheet Pan Ratatouille to your Favorites.
Pan Roasted Ratatouille for 2 is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pan Roasted Ratatouille for 2 is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pan roasted ratatouille for 2 using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pan Roasted Ratatouille for 2:
- Get baby tomatoes
- Make ready medium onion, cut into 1-inch pieces (any color is fine)
- Prepare eggplant, cut into 1.5-inch cubes (peeled if Italian, peeling not necessary if Chinese or Japanese eggplants, which have a much more delicate peel) This is about 2 cups
- Prepare medium red, yellow or orange bell pepper, cored and cut into 1-inch pieces
- Make ready olive oil
- Prepare garlic, minced (1/2 to 1 Tablespoon, depending on how garlicky you like your food)
- Take chopped parsley
- Get kosher salt to start
- Prepare black pepper
Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables. Add onions and garlic to pan; spray lightly with nonstick spray. Add tomatoes, bell peppers, zucchini, eggplant, basil, oregano, thyme, salt and pepper. Roasted Ratatouille is a short-cut version of the traditional French recipe.
Instructions to make Pan Roasted Ratatouille for 2:
- In a large pan (10 or 12-inch) with 2 Tablespoons of olive oil in it, add all the tomatoes, onion, eggplant, and bell pepper, and spread it out in an even layer over the entire cooking surface.
- Put the pan on medium low heat, and let the veg roast, undisturbed, for about 12 minutes.
- Add another 2 Tablespoons of oil and stir the veg to redistribute back into an even layer over the entire cooking surface, making sure all of your eggplant pieces are touching the cooking surface. Let the veg roast undisturbed again for another 12 minutes or so.
- Add the garlic, parsley on top, and distribute the salt and pepper over the entire area of the ratatouille and gently and thoroughly fold into the veg mixture to ensure even seasoning throughout. Spreading the seasoning over the entire surface area of the ratatouille before folding it in helps to distribute it evenly and also prevents having to disturb the veg too much in order to get the seasoning incorporated.
- Let the rataouille pan roast another 5 minutes or so, and that's it! Enjoy! :)
Chop or tear the fresh basil leaves. Arrange tomatoes, eggplant slices, zucchini, squash, onion and red and yellow bell peppers on the prepared baking sheets. This one-pan Ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. It's vegan, gluten-free, and easy to make in a skillet! I'm sitting here wondering why it took me so long to make ratatouille.
So that’s going to wrap it up with this exceptional food pan roasted ratatouille for 2 recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
