Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted vegetable ratatouille. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. This colorful vegetable dish is inspired by the classic dish from the South of France.
Roasted Vegetable Ratatouille is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Roasted Vegetable Ratatouille is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted vegetable ratatouille using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Vegetable Ratatouille:
- Get 6 medium carrots, small diced
- Prepare 2 golden beets, small diced
- Take 1 pkg shittaki mushrooms, cut into quarters
- Take 1 eggplant, small diced
- Get 1 onion, small diced
- Make ready 8 tomatoes, seeded and small diced
- Take 2 Tbsp + 1/2 cup to drizzle vegetables
- Prepare 2 Tbsp butter
- Take Salt & pepper
- Take 1/2 tsp Dried thymes
With roasting, on the other hand, all of the vegetables and seasonings enter the pan at once. This roasted vegetable ratatouille is a tasty and healthy meal packed with fresh veggies! What do you do when you have an overflow of fresh garden veggies? Well you make Ratatouille of course!
Instructions to make Roasted Vegetable Ratatouille:
- Pre heat oven to 375
- Prep all the vegetables by washing and dicing. Keeping separate.
- Get 2 baking sheet pans. On 1 place the light colored veggies. On the 2nd one place carrots and beets. Do not put tomatoes on the baking sheets. Place the vegetables so they are separated on the sheets.
- Drizzle with olive oil and season with salt and pepper. Place in oven and cook until all are soft and start to get golden.
- While the veggies are baking. Get a large skillet and add in the 2 Tbsp olive oil and butter and diced tomatoes and the thyme, Cook on medium low heat until cooked.
- Remove the vegetables from oven. Add them all to the skillet with the tomatoes. Gently stir together. Adjust seasoning. Enjoy!
Share: Rate this Recipe As you cut up each of the ingredients, transfer to the pan. When all the vegetables and the garlic are in the pan, drizzle with the olive oil and. Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are. A bonus recipe from The Yellow Table by Anna Watson Carl.
So that is going to wrap this up for this exceptional food roasted vegetable ratatouille recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
