Ratatouille
Simple, hearty and wholesome ratatouille
When the weather turns chilly, this is my favourite way to eat my veggies. Chopping all your vegetables and slow roasting them in a little olive oil, salt and vinegar allows the natural sweetness in the veggies to shine bright, creating the most glorious caramelized flavour! I can’t tell you how many times I’ve made this recipe and it’s perfect every time!
I suggest making a big batch over the weekend, that way, you have a tasty supply throughout your week.
Ratatouille is delicious all on its own, or as a side to roasted or grilled meats. You could also serve in with pasta or fold it into omelettes. Have it on it’s own, hot or cold….the possibilities are endless! I hope you enjoy!
Ratatouille
Ingredients:
1 large eggplant, chopped into 1” pieces
5-7 large tomatoes, or 2 pints of cherry tomatoes, chopped into 1” pieces
2 zucchini, chopped into 1” pieces
2 bell peppers (your choice of colour) chopped into 1” pieces
1 red onion, chopped
5-7 garlic cloves, chopped or minced
1/2 cup olive oil
1/4 cup balsamic vinegar
Lots of salt and pepper
Directions:
Preheat oven to 400F. Line a sheet pan with parchment paper; set aside.
Gather all your vegetables and roughly chop them. I am obsessed with my new chopping tool. As you go, add them to the roasting pan and season each layer generously with salt.
Pour the olive oil and vinegar over the top. Crack some pepper over top.
Roast the veggies for 45 mins. Give the pan a good stir, then return to the oven for another hour.
Remove and allow to cool slightly before serving. Enjoy!
This is simply a framework. If you are a lover of eggplant, by all means, add more! You can add lots more garlic and pick some out to use in dressings and to smear on toast. This ratatouille is your oyster. Enjoy and leave a comment with your review and your thoughts!