Ratatouille is a French stewed vegetable dish that can also be roasted in a hot oven. Typically, vegetables such as eggplant, peppers, tomatoes, or zucchini are used but you can use whatever is in season. I am sharing the version I learned about from Chef Haven’s cooking class except, this recipe was roasted in the oven. What seems to work the best is to be sure all the vegetables are cut to equal sizes. The ratatouille also freezes well.
Heat oven to 400 deg F. Place all the vegetables in a sheet pan lined with foil. Coat with olive oil. Feel free to adjust quantity of olive oil to be sure all vegetables are lightly coated. Salt and pepper as desired. The vegetables should be done in 40 minutes and it helps to stir the vegetables periodically while they roast. Serves 4.
Ingredients
Directions
Heat oven to 400 deg F. Place all the vegetables in a sheet pan lined with foil. Coat with olive oil. Feel free to adjust quantity of olive oil to be sure all vegetables are lightly coated. Salt and pepper as desired. The vegetables should be done in 40 minutes and it helps to stir the vegetables periodically while they roast. Serves 4.