It’s the end of the week, and you have a drawer full of veggies. What do you do? Make ratatouille! I used this particular group of veggies one week when I had ordered the “Italian Pack” add-on with my Bountiful Basket. You could subsitute any vegetables you like although traditional ratatouille contains tomatoes, zucchini, onions, bell peppers, eggplant and fresh herbs. There are many different versions of this recipe, but this is how I do it!
Assemble your veggies and preheat oven to 400 degrees.
Chop up all the vegetables and herbs except for the garlic (peel the 4 cloves but leave them whole).
Don’t forget your onion goggles!
Toss the vegetables, herbs and whole garlic cloves with 2 T. of olive oil (the other 2 T. will be used later). Place everything on a baking sheet in one layer and put in the oven.
Check the garlic after 20 minutes. Remove the 4 cloves from the baking sheet when they have turned a nice golden brown and are soft to touch. Place the garlic in a small bowl and return the vegetables to the oven for another 15 minutes of roasting.
Smash the garlic with a fork and mix with the remaining 2 T. of olive oil.
Transfer the roasted vegetables and herbs into a large bowl. Mix with the garlic/olive oil mixture and salt & pepper. At this point, if you want a little heat in your ratatouille, you could always add a sprinkling of red pepper flakes.
Quick, easy, healthy and a great way to clean out your veggie drawer!
Roasted Ratatouille
A perfect way to clean out your veggie drawer!
Ingredients
- 2 green bell peppers
- 1 large eggplant
- 4 plum tomatoes
- 2 small red onions
- 1 small yellow onion
- 10 mushrooms
- 2 zucchini
- 4 T. olive oil
- 4 cloves garlic
- salt & pepper to taste
- 1 T. each of fresh thyme rosemary, and oregano
- 1/2 t. red pepper flakes optional
Instructions
- Preheat oven to 400 degrees.
- Chop up all the vegetables and herbs except for the garlic (peel the 4 cloves but leave them whole).
- Toss the vegetables, herbs and whole garlic cloves with 2 T. of olive oil (the other 2 T. will be used later).
- Place everything on a baking sheet in one layer and put in the oven.
- Check the garlic after 20 minutes. Remove the 4 cloves from the baking sheet when they have turned a nice golden brown and are soft to touch. Place the garlic in a small bowl and return the vegetables to the oven for another 15 minutes of roasting.
- Smash the garlic with a fork and mix with the remaining 2 T. of olive oil.
- Transfer the roasted vegetables and herbs into a large bowl. Mix with the garlic/olive oil mixture and salt & pepper. At this point, if you want a little heat in your ratatouille, you could always add a sprinkling of red pepper flakes.
- Serve!
This looks great! Gonna give it a try. And I love the goggles!
Thanks Harold! The goggles are a must 🙂
I have always wondered what ratatouille is! Thanks for sharing this recipe. Will definitely try it. And the goggles are very hot!
You will have to get yourself some goggles Shauna!
You even look cute in onion goggles!
Do they really work? I'd almost consider buying some, but then again…I already have too much "stuff" in my kitchen. 😉
[email protected]
I used your recipe tonight with my Bountifull Basket vegi's to make flatbread pizza's. Turned out yummy! Thanks for the recipe
Stephanie, the onion goggles WORK! Nothing has ever worked for me, but these do!
Anonymous, thank you for your comment. What a great idea to make this into a pizza topping!
[…] -Toss it around with roasted vegetables or ratatouille. […]