Roasted Vegetable Ratatouille. 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 served it along side of breaded chicken breast.

This colorful vegetable dish is inspired by the classic dish from the South of France. Roasting vegetables brings out their wonderful flavors. Enjoy the flavors of summer, even during cold weather. You can have Roasted Vegetable Ratatouille using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Roasted Vegetable Ratatouille

1. Prepare 6 of medium carrots, small diced.
2. You need 2 of golden beets, small diced.
3. You need 1 pkg of shittaki mushrooms, cut into quarters.
4. Prepare 1 of eggplant, small diced.
5. You need 1 of onion, small diced.
6. You need 8 of tomatoes, seeded and small diced.
7. It’s 2 Tbsp of + 1/2 cup to drizzle vegetables.
8. It’s 2 Tbsp of butter.
9. Prepare of Salt & pepper.
10. Prepare 1/2 tsp of Dried thymes.

The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are. This roasted vegetable ratatouille is a tasty and healthy meal packed with fresh veggies! Roasted vegetables get the pizza treatment (herbs + marinara + cheese) in this savory Oven Roasted Ratatouille. Share: Rate this Recipe As you cut up each of the ingredients, transfer to the pan.

Roasted Vegetable Ratatouille step by step

1. Pre heat oven to 375.
2. Prep all the vegetables by washing and dicing. Keeping separate..
3. Get 2 baking sheet pans. On 1 place the light colored veggies. On the 2nd one place carrots and beets. Do not put tomatoes on the baking sheets. Place the vegetables so they are separated on the sheets..
4. Drizzle with olive oil and season with salt and pepper. Place in oven and cook until all are soft and start to get golden..
5. While the veggies are baking. Get a large skillet and add in the 2 Tbsp olive oil and butter and diced tomatoes and the thyme, Cook on medium low heat until cooked..
6. Remove the vegetables from oven. Add them all to the skillet with the tomatoes. Gently stir together. Adjust seasoning. Enjoy!.

When all the vegetables and the garlic are in the pan, drizzle with the olive oil and. Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal. I love Ratatouille and I don't mean the movie. A bonus recipe from The Yellow Table by Anna Watson Carl. This is my ode to Provence.