easy ratatouille

68 Pinches 1 Photo
Reno, NV
Updated on Sep 1, 2014

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 cup olive oil
  • 2 tablespoons dijon mustard
  • 1/4 cup balsamic or red wine vinegar
  • 4 - garlic cloves, chopped
  • 3 tablespoons fresh basil leaves, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1/4 teaspoon cayenne pepper, optional
  • - salt and freshly ground pepper to taste
  • GARNISH INGREDIENTS
  • 3 tablespoons parsley, chopped

How To Make easy ratatouille

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

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