Baked Ratatouille
photo by Sageca
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 medium onion, cut 1/2 and sliced
- 4 garlic cloves, peeled, and minced
- 1 shallot, finely chopped
- 1 medium eggplant, cut into bite-sized pieces
- 1 zucchini, tsliced in 1 in pieces
- 1 green pepper, seeded, and cut into bite-sized pieces
- 1 sweet red pepper, seeded, and cut into bite-sized pieces
- 2 tespoon olive oil
- Pam cooking spray
- 1 large ripe tomatoes, cut in bite-size chunks
- 2 tablespoons good balsamic vinegar
- 4 tablespoons fresh basil, chopped
- 4 tablespoons fresh parsley, chopped
- 1⁄4 - 1⁄2 teaspoon seasoning, your choice
- salt and pepper
directions
- Preheat your oven to 350 * F.
- Spray Pam or other oil spray in oven proof casserole.
- In large skillet heat olive oil; add garlic, onion,shallot and eggplant.
- Sauté for 10 minutes.
- Add zucchini, peppers and tomatoes.
- Cook another 5 minutes.
- Stir the basil, parsley,salt, pepper and the balsamic vinegar.
- Mix thoroughly but carefully not to smash the vegetables.
- Transfer to prepared casserole.
- Cover with foil and bake for 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid.
- This Ratatouille is delicious straight from the oven, at room temperature, or cold. Fantastic sprinkled with freshly shredded parmesan cheese.
- Tip: For the seasoning, I suggest Emeril's Essence, Old Bay or anything you prefer to add a bit of nip.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!