Easy Ratatouille

Phyllis Wetsel

By
@pwetsel


Rating:
☆☆☆☆☆ 0 votes
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Ingredients

1
eggplant, cubed
1
zucchini, cubed
1
yellow squash, cubed
2
red onions, chopped
1
green pepper, chopped
1
red pepper, chopped
6
plum tomatoes, chopped

MARINADE INGREDIENTS

1/2 c
olive oil
2 Tbsp
dijon mustard
1/4 c
balsamic or red wine vinegar
4
garlic cloves, chopped
3 Tbsp
fresh basil leaves, chopped
2 Tbsp
fresh oregano, chopped
1/4 tsp
cayenne pepper, optional
salt and freshly ground pepper to taste

GARNISH INGREDIENTS

3 Tbsp
parsley, chopped

Step-By-Step

1Place all vegetables in large bowl.
2Combine marinade ingredients in separate bowl and whisk together.
3Pour marinade over vegetables tossing vegetables well.
4Place in roasting pan and roast at 425 for 45 minutes to 1 hour or until vegetables are browned and tender.
5Toss everything together to combine flavors.
6Sprinkle with parsley before serving.
7Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine.
8The classic ratatouille calls for sauteeing each vegetable individually then combining them.
9By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy