Ratatouille with Oven Roasted Veggies
Ratatouille with Oven Roasted Veggies

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ratatouille with oven roasted veggies. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Ratatouille with Oven Roasted Veggies is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Ratatouille with Oven Roasted Veggies is something which I’ve loved my whole life. They are fine and they look wonderful.

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 get started with this particular recipe, we must prepare a few components. 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. Make ready onion
  2. Make ready colored bell peppers
  3. Make ready large Eggplant
  4. Make ready Yellow squash and zucchini
  5. Prepare tomatoes
  6. Prepare Garlic
  7. Prepare vegetable broth
  8. Get Italian seasonings
  9. Prepare Rosemary, Thyme, Basil, Oregano
  10. Make ready Fresh cut parsley
  11. Take Lemon juice from Lemons
  12. Get 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.

Instructions 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.

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