Roasted Confetti Ratatouille

"Confetti-like sparkles of tomato and warm-colored peppers make this roasted take on ratatouille different from the average chunky, soupy mix." (Laura Calder, Paris Express)

Photo by Jim M.
Adapted from thefoodchannel.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thefoodchannel.com

Ingredients

  • 1

    orange pepper, finely diced

  • 1

    yellow pepper, finely diced

  • 2

    small zucchini, finely diced

  • 3 to 4

    medium tomatoes, seeded and finely diced

  • 3

    garlic cloves, minced

  • 1/4

    cup olive oil, more as needed

  • salt and pepper

  • a handful of sliced pitted black olives

  • a large handful of shredded fresh basil leaves

Directions

Heat the oven to 400 degrees F (200 C). Toss all the ingredients together, except the olives and basil, and spread in a single layer on a baking sheet (or 2 smaller baking sheets, depending on their size). Bake, stirring once or twice, until tender, 20 to 25 minutes. Stir through the olives and basil and transfer to a serving dish. Serve warm or at room temperature.

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