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surethingjoemayo

Roasted Ratatouille

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Ingredients

  • Recipe stolen from my awesome friend:
  • the veggies
  • 1 · 1 eggplant, peeled & cubed
  • 1 · 1 large bell pepper, cut into squares approx. 3/4 inch
  • 1 · 1 onion, sliced into rings
  • 2 · 2 zucchinis, sliced into 3/4 in rounds
  • · Tomatoes (I used 4 Roma, so if you use a bigger tomato, use less), diced
  • the spices
  • · lots of Minced Garlic (I used like 6 cloves)
  • 1/4 · 1/4 c olive oil
  • 2 · 2 heaping TB Herbs de Provence
  • 1 · 1 TB salt
  • · fresh ground pepper to taste
  • *You will also need 1 TB of balsamic vinegar, but not until the end.
  • the procedure
  • 1 .) Preheat oven to 450º
  • 2 .) Eggplant is super moist, and you want to get rid of that moisture
  • by tossing it with salt and setting it inside of a towel.
  • 3 .) While that's happening, you can prepare the spices. Just put all
  • of them (except balsamic) together in a small bowl and mix.
  • 4 .) Once the eggplant is dry, combine everything EXCEPT the tomatoes
  • in a bowl and mix with your hands until everything is coated with the
  • oil mixture.
  • 5 .) Spread the veggies into one layer on a roasting pan, and roast
  • them for about 30 minutes, until they are fall-apart soft.
  • 6 .) Take them out of the oven, pour back into the bowl, and top with
  • the tomatoes and balsamic vinegar.
  • 7 .) You're done! Serve this over some quinoa* and stick in some pretty crostini.

Details

Preparation

Step 1

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