Roasted Ratatouille
Classic Ratatouille vegetables like eggplant, zucchini, bell peppers, and garlic are roasted until tender and flavorful, offering an easy way to use up your summer produce.
Instructions
- 1
Preheat the oven to 400 degrees F and line a large baking pan with parchment paper or a silicone mat.
- 2
Spread the eggplant (1), zucchini (2), onion (1), cloves (10 garlic), tomatoes (3), bell pepper (1 red) and bell pepper (1 yellow) evenly on the prepared pan. Drizzle olive oil (2.5 tbsp) over the vegetables and stir gently to mix. Sprinkle with dried thyme (0.5 tsp) and salt (0.5 tsp).
- 3
Roast for 45-60 minutes, stirring occasionally until tender and browned.
- 4
Remove from oven and toss with the fresh shredded basil (0.33 cup) and balsamic vinegar (2.5 tbsp). Serve and enjoy! This dish is good hot or cold, with fresh bread or even pasta.
Nutrition Facts
Per portion
Macronutrients
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