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    You are in: Home / Recipes / Roasted Ratatouille Recipe
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    Roasted Ratatouille

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    Pinaygourmet #345142's Note:

    This is one of the recipes I posted in my blog, A Slice of Life... Sour, Bitter, Salty, Sweet Ratatouille a French classic and is one of my favourite vegetarian dishes. I love the vibrant and fresh flavours of it. It reminds me of bright sunny summer days when vegetables are at the peak of their goodness. This is my version of ratatouille, marinated over-night and roasted in high heat then sprinkled with fresh herbs.

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    1. 1
      Combine all of the marinade ingredients in a non reactive mixing bowl. Whisk to combine a paste. Adjust the consistency by adding more olive oil.
    2. 2
      Combine all of the prepared and cut vegetables except for the fennel fronds, italian parsley and basil in a large non reactive container.
    3. 3
      Pour the marinade on the vegetables, toss to coat well. Cover and refrigerate overnight or marinate for at least 2 hours.
    4. 4
      When ready to cook, drain all the liquid. If the vegetables have been marinated overnight, the paste will stick to the vegetables so you won’t be throwing that precious marinade. If the vegetables are not marinated overnight, skip this step.
    5. 5
      Preheat the oven to 375°F Spread the vegetables to a cookie sheet, you may have to use two of them. Roast for 30-45 minutes. Take out of the oven and generously sprinkle with the fresh herbs. Adjust salt and pepper if you want. Serve with bread, rice or couscous.

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    Nutritional Facts for Roasted Ratatouille

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 243.1
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 1.6 g
    Cholesterol 3.4 mg
    Sodium 290.0 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 11.7 g
    Sugars 9.4 g
    Protein 6.7 g

    The following items or measurements are not included:



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