Email to Kathleen Dean      

Recipe Categories: night-angel's HOME PAGEBREAKFAST CAKESandPIES FISHandSEAFOOD SAUCES VEGETABLES

Roasted Ratatouille




Source of Recipe


Couier-Journal.com


Recipe Introduction


Oven Roasted Veggies to use over rice/couscous


Recipe Link: http://couier-journal.com

List of Ingredients




Roasted ratatouille

Peel the eggplant only if you prefer; I don't.

1/3 cup olive oil
2 medium tomatoes, cored, seeded and cut in eighths
1 medium onion, sliced 1/4-inch thick
1 zucchini, trimmed and sliced about 1/4-inch thick
1 small eggplant (about 1 pound), cut into 1/2-inch cubes
1 red or green bell pepper, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon red pepper flakes

Heat oven to 450 degrees.



Recipe



Place olive oil iPn wide, shallow roasting pan and tip to coat the bottom. Add all the vegetables. Sprinkle with 1 teaspoon salt and red pepper flakes. Put the pan into the oven and bake 10 minutes. Stir the vegetables and bake 10 minutes more. Stir again and bake 10 minutes more.

Remove and serve as a main dish over rice, noodles or couscous (top with cheese, if desired); as a side dish to meats such as chicken or pork chops; as a filling for crepes, wraps or frittatas; baked on a pizza or in a casserole topped with cheese, etc.

Serves 4 as a main dish; 6 to 8 as a side dish.