Roasted Ratatouille (version II)
1 eggplants, 1 inch cubes
1.Place all vegetables in large bowl.
1 zucchini, 1 inch cubes
1 yellow zucchini, 1 inch cubes
2 red onion cut in eighths
1 green bell pepper, 1 inch cubes
1 red bell pepper, 1 inch cubes
6 plum tomatoes, chopped coarsely
1/2 cup olive oil
2 tablespoons dijon mustard
1/4 cup balsamic vinegar
4 cloves garlic chopped
3 tablespoons fresh basil (or 3 teaspoons dried) chopped
2 tablespoons fresh oregano (3 teaspoons dried) chopped
1/4 teaspoon cayenne optional
salt and pepper to taste
2. Combine Marinade Ingredients in separate bowl and whisk together. Pour marinade over vegetables tossing well.
3. Place in roasting pan and roast at 425F for 45 minutes to 1 hour or until vegetables are browned and tender. Toss everything together to combine flavors.
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