Roast Ratatouille

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Picture of Roast Ratatouille Recipe Photo: Roast Ratatouille Recipe
Rated 5 stars out of 5
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  • Read 10 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
10 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 10 reviews

  • on January 31, 2012

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    Quick and easy. This is a good too side dish when you are in a hurry.

    people found this review Helpful.
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  • on November 29, 2011

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    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.

    people found this review Helpful.
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  • on September 07, 2007

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    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.

    people found this review Helpful.
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