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Rachael Ray

Roast Ratatouille

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Cooking For 10 in 30 Minutes

  • Cook Time

    15 min

  • Level

    Easy

  • Yield

    10 servings

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Times:

Prep
15 min
Inactive Prep
--
Cook
15 min
Total:
30 min
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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.

Roast Ratatouille
Rated: 5 stars out of 58 Reviews
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