Easy Ratatouille

Phyllis Wetsel

By
@pwetsel



pinch tips: How to Shuck, Cook, and Cut Corn


Rating:

 Be the First

Comments:

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

Directions Step-By-Step

1
Place all vegetables in large bowl.
2
Combine marinade ingredients in separate bowl and whisk together.
3
Pour marinade over vegetables tossing vegetables well.
4
Place in roasting pan and roast at 425 for 45 minutes to 1 hour or until vegetables are browned and tender.
5
Toss everything together to combine flavors.
6
Sprinkle with parsley before serving.
7
Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine.
8
The classic ratatouille calls for sauteeing each vegetable individually then combining them.
9
By 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