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Roasted Ratatouille

Roasted vegetable stew
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: vegetables
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 1 large Eggplant
  • 3 beefcake Tomatoes
  • 1 white onion large or two leeks
  • 2 Bell peppers
  • 1 large Zucchini or yellow squash
  • 6 Cloves of Garlic
  • 1/4 cup Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Grated Parmesan or Romano cheese (optional)

Equipment

  • 1 Cutting board
  • 1 Kitchen knife
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 13" x 9" baking pan
  • 1 cheese grater
  • 1 spatula

Method
 

  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut up eggplant, tomatoes, zucchini squash, yellow squash, onions, garlic and bell peppers and place them in a 13”x9” inch pan or casserole dish.
    3. This will cook down and reduce in size by at least ⅓
  3. Drizzle with olive oil. Mix with your hands so  the veggies are well coated. Sprinkle it with salt and pepper, and mix some more with your hands.
  4. Place the dish in the oven at mid oven level. After 25 minutes stir the vegetables.
  5.  Place back in the oven for another 20 minutes.
  6. Stir the vegetables and place back in the oven for another 20 minutes.
  7. While the Vegetables are cooking, cut up the fresh Basil. Set aside.
  8. When the ratatouille is finished, remove from oven and stir in basil. Wait 5 minutes.
  9. Serve with grated cheese. Bon Appetite!