Roasted Ratatouille Vegetables, roasted summer vegetables, eggplant, bell pepper, zucchini, and onion with a whole garlic into a delightful side dish. The recipe is healthy and comforting at the same time--pure deliciousness!
I grew up with traditional cooking methods, and they are hard to change, but the older I get, the more I make changes to easier methods. As is with this Ratatouille recipe.
While traditional Ratatouille is made by sauteeing vegetables separately before combining them, I decided to roast the vegetables.
Yes, roasting the vegetables in Ratatouille is unconventional.
Try roasting them. You will find that roasting the vegetables instead of sauteeing them will bring out the natural sweetness in the vegetables and yield the most delectable side dish.
We enjoyed this dish so much--- even more so the next day and the day after that.
This recipe makes a large amount for just Jim and me, so it is perfect for leftover makeover dishes too.
The bonus feature of this dish is its delicious hot, room temperature, or cold. It goes with anything, alongside grilled meat, with a bowl of pasta, and served over rice is my favorite.
Roasted Ratatouille Vegetables Recipe
- 1 medium whole garlic head
- 2 teaspoons salt
- 1 tablespoon coarse black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 large zucchini, sliced thick
- 1 medium eggplant, peeled if desired and cut into chunks
- 1 large red pepper, cut into chunks
- 1 large onion, cut into chunks
- 1 1/2 cups yellow cherry tomatoes
- 1/4 to 1/2 cup olive oil
In a bowl, combine salt, black pepper, dried basil, marjoram, and thyme; set aside.
In a large bowl combine the zucchini, eggplant, red pepper, onion, and cherry tomatoes; drizzle with the 1/4 cup olive oil. Toss all together making sure all the vegetables are coated well. Depending on the size of the vegetables drizzle more if necessary.
Arrange vegetables loosely in a rimmed baking pan. Nuzzle the whole garlic in the center of the vegetables.
Sprinkle the seasoning mixture evenly over the vegetables.
Bake the vegetables for 20 minutes. Remove the vegetables from the oven and toss/stir them. Place back in the oven and roast for another 10-15 minutes or until the vegetables are soft and most of the liquid has evaporated.
Remove the vegetables from the oven and set the whole garlic to the side. Transfer the vegetables to a serving platter.
Without burning your fingers squeeze the garlic bulbs from the skin onto the roasted vegetables. Slightly toss and distribute the roasted garlic cloves in with the roasted vegetables.
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