Roasted Ratatouille

By Fine Cooking

Link to Roasted Ratatouille.

GV comments: This is my absolute favorite ratatouille. The roasting of the vegetables lends a satisfying caramelized element to the dish. And you don't have to worry about whether the vegetables are cooked enough, which can be a problem on the stove top. I only use half the olive oil the recipe calls for, and it's still plenty. Late summer is the best time to make this, although having the oven on may be tough in the heat. That's when all these vegetables are at their freshest and cheapest. I like serving this as an entree on rice, quinoa, baked potatoes, bread, or pasta. It can also serve as a wonderful side dish.

Timing: Over 2 hours

Nutrition: Mostly whole-food


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