Roasted Ratatouille With Lentils

Roasted Ratatouille With Lentils created by Kiwi Kathy

Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 450°F.
  • Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
  • Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
  • Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.
  • Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them.
  • Combine all ingredients in a large bowl and enjoy.
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RECIPE MADE WITH LOVE BY

@Elmotoo
Contributor
@Elmotoo
Contributor
"Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner."

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  1. Tea Girl
    This recipe is great. It is pretty warm here so I decided to cook it in the morning and eat it chilled for dinner. It is absolutely delicious, it is a wonderful dish to enjoy on a hot summer's day. Thanks for sharing!
  2. Kiwi Kathy
    Roasted Ratatouille With Lentils Created by Kiwi Kathy
  3. Kiwi Kathy
    Delightful treat with great flavours. Don't chop the onion too thinly though as some of my pieces of onion and garlic got a tad burnt. I served it sold with thinly sliced cold rump steak. The flavour worked really well. Made for Aussie / Kiwi Swap January 2012.
  4. NurseJaney
    *Made for Australia/NZ Swap # 53* Wish I could give 10 stars -- and that DH had been in time to photograph ! Just the 2 of us, But I kept on chopping monster amounts of veggies -- roasted 1/2 first night and remainder the next -- NOW I have enough cooked for warming a 3rd night !! Could not find "le puy" lentils, so used what was available -- I think they may not have absorbed the liquid as well, but surely added to the taste ! We have a large grill basket, so will be making this up for the grill during the hot summer ! Thanks for posting this colorful and delicious recipe, Bethie !!
  5. MechanicalJen
    I made a few changes, some by accident! I used canned diced tomatoes as I wanted it to be a bit soupy. For some reason, I thought "lentils" meant "yellow split peas". I can't explain that. At any rate, with the yellow split peas and all, a very very delicious summer dish! Super meaty and fresh. I will say I got about double the amount of suggested servings. Will make again!
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