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Roasted Ratatouille = The Best Ratatouille Recipe

Roasted Ratatouille = The Best Ratatouille Recipe
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★★★★★

4.8 from 18 reviews

This Roasted Ratatouille recipe is a delightful dish that brings out the best flavors of the vegetables through slow roasting. Perfect for serving over pasta or as a flavorful topping for toast.

Ingredients

Eggplant

    12 ounces eggplant, chopped into 1-inch pieces

Tomatoes

    1 1/4 pounds tomatoes, chopped into 1-inch pieces

Zucchini

    12 ounces zucchini, chopped into 1-inch pieces

Peppers

    2 red bell peppers, seeded and coarsely chopped

Onion

    1 yellow or white onion, chopped

Shallot

    1 shallot, thinly sliced

Garlic

    4 cloves garlic, minced

Olive Oil

    1/4 to 1/2 cups olive oil

White Balsamic Vinegar

    2 to 4 tablespoons white balsamic vinegar

Thyme

    2 teaspoons chopped fresh thyme, optional

Kosher Salt

    1 teaspoon kosher salt plus more to taste

Pepper

    Freshly cracked pepper to taste

Additional

    dried pasta, roasted ratatouille, freshly grated parmesan, basil

Instructions

  1. Preheat the oven: Preheat the oven to 400° F.
  2. Prepare vegetables: In a large roasting pan, combine tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic, layering with salt as you go.
  3. Make dressing: Whisk together olive oil, vinegar, thyme, and salt. Pour over vegetables and toss to coat.
  4. Roast vegetables: Bake for 30 minutes, stir, then bake for another 30-45 minutes until tender and juices thicken.
  5. Season and serve: Adjust seasoning, serve over toast or pasta with parmesan, basil, and pasta cooking liquid.

Notes

  • You can adjust the quantities of vegetables to your preference.
  • Roasting time may vary based on the quantity of vegetables used.

Nutrition

Keywords: Roasted Ratatouille, Ratatouille Recipe, Vegetable Roast

Find it online: https://reemcook.com/roasted-ratatouille-the-best-ratatouille-recipe/