• Oven-Roasted Ratatouille


    A big thank you for this recipe to Chef Mark Brown, a member of our group and administrator of his own group, The Fun in Being a Foodie!


    • 2 Medium Eggplant, peeled-cut lengthwise into 1/2″ pieces
    • 2 Large Carrots, scrubbed-halved-cut into 1/2″ pieces
    • 3 Large Parsnips, peeled-halved-cut into 1/2″ pieces
    • 2 Large Zucchini, cut lengthwise into 1/2″ pieces
    • 3 Summer Squash, cut lengthwise into 1/2-inch slices
    • 6 Roma Tomatoes, cut into 1/2-inch slices
    • 4 Large Garlic Cloves, peeled and left whole
    • 1 Large Yellow Onion, cut in medium dice, 1/2″
    • 1 Medium White Onion, cut in medium dice, 1/2″
    • 1 Red Bell Pepper, seeded cut in medium dice, 1/2″
    • 2 Banana Peppers, halved-seeded, cut in 1/2″ pieces
    • 1/3 C. Olive Oil
    • 1 1/2 tsp Sea Salt
    • 1/2 tsp Red Pepper Flakes
    • 1/3 C. Balsamic Vinegar
    • 3 T. Fresh Flat Leaf Parsley, chopped
    • 3 T. Fresh Marjoram, chopped
    • 3 T. Fresh Basil, cut in fine chiffonade
    • 2 tsp Fresh Thyme, chopped
    • 2 T. Butter
    • 1/3 C. Vegetable or Mushroom Stock
    • 1/3 C. Dry Red Wine
    • 1 Pound Cremini Mushrooms, brushed and quartered


    Preheat oven to 400.

    Spray 2 large baking sheets with Pam and set aside. Place the vegetables including the garlic in a large bowl. Mix the oil, vinegar, salt, pepper, parsley, thyme, marjoram, basil and red pepper very well in small bowl and our over the veggies and toss to coat very well. Arrange the vegetables in a single layer on the two pans and place in your oven. roast for 30 minutes, rotate the pan and roast another 30 minutes. Remove from the oven and smash the garlic and place the vegetables and juices into a dutch oven along with the butter, mushrooms, wine and stock. Place over medium heat and simmer, stirring often, until the stock and wine is absorbed usually about 15 minutes.

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