Roasted Veggie Ratatouille (France)
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375 degrees F
2
Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt
3
Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking
4
Remove from the oven and allow to cool
5
When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces
6
Heat a large skillet over medium-high heat and coat the bottom with olive oil
7
When the oil is hot, add the onion, crushed red pepper and season with salt, to taste
8
Saute until the onions are soft, about 5 minutes
9
Add the peppers and season again with salt, if needed
10
Cook until the peppers are soft, about 5 to 10 minutes
11
Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme
12
Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed
13
Taste to check the seasoning and transfer to a serving platter or bowl
14
Voila!