Roasted Ratatouille
1 medium eggplant
1-2 small zucchini
1 red or green pepper
1 large spanish or vidalia onion
2 dozen cherry tomatoes or 2 medium regular tomatoes
3-4 garlic cloves
salt and pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
8-10 fresh basil leaves
balsamic vinegar
1. Line a baking sheet with aluminum foil
2. Spray with cooking spray or use release foil
3. Cut the eggplant, zucchini, and pepper into 1 inch cubes
4. Cut the onion into large wedges, maybe 8-10
5. If using cherry tomatoes leave whole, if using regular tomatoes cut each one into 6 wedges
6. Roughly chop the garlic
7. Put all vegetables on the prepared pan
9. Sprinkle with salt and pepper to taste and dried herbs
10. Drizzle with olive oil. Use your hands to gently toss and coat everything with seasoning and oil
11. Bake at 350 for 1 hour. Turn every 15 minutes
12. While it is warm toss with fresh basil and sprinkle with balsamic vinegar to taste
13. Leftovers are great cold with any salad type stuff you want to add.
Carol added: "For vegetarians--add 2 ounces crumbled goat cheese along with the basil. Omnivores can add goat cheese and whatever protein you want: Cooked shrimp, left over chicken, salami, etc."
If you'd like to participate in Shaker Gourmet, email me (include a blog link!) at: shakergourmet (at) gmail.com
Shakesville is run as a safe space. First-time commenters: Please read Shakesville's Commenting Policy and Feminism 101 Section before commenting. We also do lots of in-thread moderation, so we ask that everyone read the entirety of any thread before commenting, to ensure compliance with any in-thread moderation. Thank you.
blog comments powered by Disqus