Photo: Roast Ratatouille Recipe
Ingredients
- 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
- 5 baby eggplant, quartered lengthwise
- 6 baby zucchini, quartered lengthwise
- 5 plum tomatoes, quartered lengthwise and seeded
- 2 shallots, peeled and sliced lengthwise
- Extra-virgin olive oil, to coat
- Coarse salt and pepper
Directions
Preheat oven to 500 degrees F.
Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By jonnmichelle_16...
Taylorsville, KY
on January 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Quick and easy. This is a good too side dish when you are in a hurry.
By mgodkin_474659
LA, CA
on November 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make this all the time. I take some liberties with veggies, but I always add bell pepper, zucchini, tomatoes, onions. I usually leave the eggplant out and will randomly add whatever I may find in the fridge (green beans, brussels sprouts, mushrooms, asparagus. Very easy, healthy and good.
By taggartwessel
Portland, OR
on September 07, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Always nervous to try new things... this was great! I made it ahead & then just zapped in the microwave. Soooooo easy!! Like the other reviewers said, will probably add some herbs next time (shallots were yummy.
Read all 10 reviews