Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, roasted vegetable ratatouille. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Vegetable Ratatouille is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Roasted Vegetable Ratatouille is something which I have loved my whole life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we must first prepare a few components. You can have roasted vegetable ratatouille using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Vegetable Ratatouille:

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

All Reviews for Ratatouille of Roasted Vegetables. Ratatouille of Roasted Vegetables. this link is to an external site that may or may not meet accessibility guidelines. Roasted vegetables get the pizza treatment (herbs + marinara + cheese) in this savory Oven Roasted Ratatouille. Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal.

Instructions to make Roasted Vegetable Ratatouille:

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!

I love Ratatouille and I don't mean the movie. This roasted ratatouille recipe is a great option for a healthy family meal. Packed with vegetables in a delicious tomato sauce, the whole family will enjoy this dish. A bonus recipe from The Yellow Table by Anna Watson Carl. This is my ode to Provence.

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