Roasted Ratatouille |
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Preheat oven to 400° F
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Ingredients: |
Method: |
2 onions, peeled
1 large eggplant
3 zucchini
1 red pepper
1 green pepper
6 plum tomatoes
4 cloves garlic
3 Tbsp fresh basil, slivered
3 Tbsp fresh thyme
2 Tbsp fresh parsley
salt and pepper to taste
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Cut onions, eggplant, zucchini and peppers into approx. 1" cubes. Place in a large bowl. Coarsely chop tomatoes and add to other vegetables. Stir in finely chopped garlic and herbs. Season with salt and lots of pepper.
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1 Tbsp Dijon mustard
2 Tbsp lemon juice
1/3 cup olive oil
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In a separate bowl, whisk together mustard, lemon juice and oil. Toss with the vegetable mixture.
Spread vegetables on a large baking pan or cookie sheet. Bake for 1 hour, stirring occasionally, until vegetables are browned and tender.
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1/4 cup parsley, chopped
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Sprinkle with chopped parsley before serving
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Vary the quantity and types of vegetables, if you wish. This is a freehand dish, which you can serve hot or cold, on its own as a side dish with meat and other vegetables, or with pasta.
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Serves 6
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source: a very yellowed clipping from an unknown magazine
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