Easy Ratatouille
Yield
6 servingsPrep
10 minCook
45 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
cut into 1-inch cubes |
*
|
| 1 | each |
zucchini
cut into 1 inch cubes |
|
| 1 | each |
yellow summer squash
cut into 1-in cubes |
*
|
| 2 | each |
red onion
cut into eighths |
|
| 1 | each |
green bell peppers
cut into 1-in cubes |
|
| 1 | each |
sweet red bell peppers
cut into 1-in cubes |
|
| 6 | each |
italian plum (roma) tomatoes
coarsely chopped |
|
| Marinade | |||
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
dijon mustard
|
|
| ¼ | cup |
balsamic vinegar
or red |
|
| 4 | each |
garlic cloves
chopped |
|
| 3 | tablespoons |
basil
fresh, chopped, or 3 teaspoons dried |
|
| 2 | tablespoons |
oregano
fresh, chopped, or 2 teaspoons dried |
*
|
| ¼ | teaspoon |
cayenne pepper
optional |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| Garnish | |||
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
cut into 1-inch cubes |
*
|
| 1 | each |
zucchini
cut into 1 inch cubes |
|
| 1 | each |
yellow summer squash
cut into 1-in cubes |
*
|
| 2 | each |
red onion
cut into eighths |
|
| 1 | each |
green bell peppers
cut into 1-in cubes |
|
| 1 | each |
sweet red bell peppers
cut into 1-in cubes |
|
| 6 | each |
italian plum (roma) tomatoes
coarsely chopped |
|
| Marinade | |||
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 59 | ml |
balsamic vinegar
or red |
|
| 4 | each |
garlic cloves
chopped |
|
| 45 | ml |
basil
fresh, chopped, or 3 teaspoons dried |
|
| 3E+1 | ml |
oregano
fresh, chopped, or 2 teaspoons dried |
*
|
| 1.3 | ml |
cayenne pepper
optional |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| Garnish | |||
| 45 | ml |
parsley leaves
chopped |
|
Directions
Place all vegetables in large bowl. Combine marinade ingredients in separate bowl and whisk together.
Pour marinade over vegetables tossing vegetables well.
Place in roasting pan and roast at 425 degrees F(or 220 degrees C) for 45 minutes to 1 hour or until vegetables are browned and tender.
Toss everything together to combine flavours.
Sprinkle with parsley before serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine.
The classic ratatouille calls for sautéeing each vegetable individually then combining them.
By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.
