Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted vegetable ratatouille. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove. but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. I served it along side of breaded chicken breast.
Roasted Vegetable Ratatouille is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Vegetable Ratatouille is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted vegetable ratatouille using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Vegetable Ratatouille:
- Prepare 6 medium carrots, small diced
- Make ready 2 golden beets, small diced
- Make ready 1 pkg shittaki mushrooms, cut into quarters
- Get 1 eggplant, small diced
- Take 1 onion, small diced
- Prepare 8 tomatoes, seeded and small diced
- Get 2 Tbsp + 1/2 cup to drizzle vegetables
- Take 2 Tbsp butter
- Get Salt & pepper
- Take 1/2 tsp Dried thymes
The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are. This roasted vegetable ratatouille is a tasty and healthy meal packed with fresh veggies! Roasted vegetables get the pizza treatment (herbs + marinara + cheese) in this savory Oven Roasted Ratatouille. Share: Rate this Recipe As you cut up each of the ingredients, transfer to the pan.
Instructions to make Roasted Vegetable Ratatouille:
- Pre heat oven to 375
- Prep all the vegetables by washing and dicing. Keeping separate.
- Get 2 baking sheet pans. On 1 place the light colored veggies. On the 2nd one place carrots and beets. Do not put tomatoes on the baking sheets. Place the vegetables so they are separated on the sheets.
- Drizzle with olive oil and season with salt and pepper. Place in oven and cook until all are soft and start to get golden.
- While the veggies are baking. Get a large skillet and add in the 2 Tbsp olive oil and butter and diced tomatoes and the thyme, Cook on medium low heat until cooked.
- Remove the vegetables from oven. Add them all to the skillet with the tomatoes. Gently stir together. Adjust seasoning. Enjoy!
When all the vegetables and the garlic are in the pan, drizzle with the olive oil and. Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal. I love Ratatouille and I don't mean the movie. A bonus recipe from The Yellow Table by Anna Watson Carl. This is my ode to Provence.
So that’s going to wrap this up for this exceptional food roasted vegetable ratatouille recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
