Recipe
Nettys Roasted Ratatouille Vegetables Recipe
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Netty_angel / All my dishes 4 months ago
This is my take on Ratatouille. I do hope you enjoy it:)
Prep:5m Cook:15m Servings:8
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 Netty_angel |
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Fans
Ingredients
- 1 package fresh mushrooms quartered (optional)
- 1 large pablano pepper or red bell pepper, seeded and cut lengthwise into 1 inch stripes and then cut in half.
- 1 med. onion sliced
- 1 med. eggplant, sliced into ½ inch pieces and then quartered.
- 1 zucchini, sliced ½ inch thick
- 1 yellow zucchini/yellow crookneck squash, sliced ½ inch thick
- 4 plum tomatoes, seeded and quartered lengthwise
- 6 cloves of garlic chopped (you can use more if you like) and add a dash or two of garlic powder.
- Extra virgen olive oil (evoo), to coat
- 4 pinches ground rosemary
- salt and ground pepper to taste
Directions
- Preheat oven to 500 degrees
- Working on a cookie sheet, combine vegetables and garlic. Drizzle liberally with evoo and season with rosemary, garlic powder, salt and pepper. Toss to coat veggies evenly Roast until just tender, 15 min. Transfer to a serving platter and enjoy!
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misslizzi 4 months ago said:
This sounds so fresh and healthy. I'll be making this one soon!
April 2, 2008: Hey netty, I made this over the weekend, using fresh rosemary, and it turned out terrific!...well, at first it didn't. I didn't have a cookie sheet, so I split the veggies between a pyrex roast pan and a coated metal roast pan. Well, the pyrex veggies turned out soggy and sloppy, and the metal veggies turned out perfect! Fortunately, I was able to salvage the pyrex veggies by transferring them to the empty metal roast pan and roasting them for another 10 or 15 minutes...whew!
Also, I had just about 2 cups worth of leftovers in the fridge today, so I heated them up in a toaster oven and then threw 1 cup of them into a 2 egg omelette with some mozzarella cheese. Yum!