1 Eggplant, 1-in cubes
1 Zucchini, 1-in cubes
1 Yellow zucchini, 1-in cubes
2 Red onions, in eighths
1 Green pepper, 1-in cubes
1 Red pepper, 1-in cubes
6 Plum tomatoes, coarse chop
MARINADE
1/2 cup Olive oil
2 tbsp Dijon mustard
1/4 cup Balsamic vinegar, or red
4 Garlic cloves, chopped
3 tbsp Fresh basil, chopped or 3 ts dried
2 tbsp Fresh oregano, chopped or 2 ts dried
1/4 tsp Cayenne, (optional)
Salt
Ground pepper to taste
GARNISH
3 tbsp Parsley, chopped
|
|
1. Place all vegetables in large bowl 2. Combine marinade ingredients in separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well. 3. Place in roasting pan and roast at 425F(220C) for 45 minutes to 1 hour or until vegetables are browned and tender. Toss everything together to combine flavours. 4. Sprinkle with parsley before serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine. The classic ratatouille calls for sauteeing each vegetable individually then combining them. By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.
|
|
