“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 enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
  2. Sprinkle with rosemary, thyme, salt and pepper.
  3. Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
  4. Toss with basil, olive oil and vinegar.
  5. Taste and adjust seasonings if necessary.

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