Recipe by Gerry sans Sanddunes
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Top Review by KLHquilts
I should have reviewed this months ago ... I've been living on this since early summer. This is THE best ratatouille recipe I've ever come across. It's the only way I'll prepare it now -- other recipes are too soupy for me. I love the fact that all the vegetables retain their texture and individual flavors, instead of turning into one giant stew. I particularly love the piquancy that the vinegar gives it -- I've been using 1/4 cup white balsamic vinegar to one Tbsp. olive oil, and about a half-cup of fresh basil. I've also started using grape tomatoes instead of plum tomatoes; the grape tomatoes are particularly sweet when roasted (and you don't have to chop up quite as much). This is a fabulous recipe, has helped me lose my final 10 pounds on WW, and I can't thank you enough for posting it!!!
- 1 large onion, cut into 12 wedges
- 12 garlic cloves, peeled
- 3⁄4 lb eggplant, cut in chunks
- 1⁄2 lb zucchini, cut into 1/2 inch rounds
- 1 lb plum tomato, cut into 4 wedges
- 1 fennel bulb, trimmed and cut in 12 wedges
- 1⁄4 lb mushroom, cut in quarters
- 1 sweet red pepper, cut in strips
- 1 yellow sweet pepper, cut in strips
- 1 tablespoon chopped fresh thyme or 1⁄2 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup shredded fresh basil or 1⁄4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Directions See How It's Made
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.