Roasted Ratatouille

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Total Time
1hr 45mins
Prep
1 hr
Cook
45 mins

This is one of the recipes I posted in my blog, A Slice of Life... Sour, Bitter, Salty, Sweet http://sourbittersaltysweet.blogspot.com/. 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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Ingredients

Nutrition

Directions

  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. Combine all of the prepared and cut vegetables except for the fennel fronds, italian parsley and basil in a large non reactive container.
  3. Pour the marinade on the vegetables, toss to coat well. Cover and refrigerate overnight or marinate for at least 2 hours.
  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. 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.