We eat a lot of vegetables in our house. My usual rotation of vegetables get a little stale sometimes, so I’m always looking for new and interesting combinations of vegetables to serve the family. Lately, I’ve been on a roasted vegetable kick.
Ratatouille is a traditional French stewed vegetable dish. It’s a favorite of mine, but it occurred to me that it might be interesting to try roasting the classic ratatouille vegetables instead of stewing them. The result was very different from the usual preparation, but good nonetheless.
I have a convection oven and I roast vegetables using the convection function at a very high temperature… usually 400 to 425 degrees. If you don’t have a convection oven, I would definitely go with the higher temperature. At this temperature, vegetables cook quickly. I recommend turning the baking sheet around in the oven about halfway through cooking. You will get a better result if you spread the vegetables evenly on the baking sheet.
I prefer Chinese eggplants for this dish. These eggplants are purple and long and thin. If you don’t have access to this variety, regular pear-shaped eggplants will work. When you cut the vegetables, make sure everything is approximately the same size so everything cooks evenly. I shoot for 1 inch pieces.
If you like this combination of vegetables, try this variation of a classic side dish.
Ingredients
1/2 red onion
2 zucchini squashes
2 Chinese eggplants
1 red bell pepper
6 Roma tomatoes
3 cloves of garlic, minced
2 tsp fresh oregano
2 tsp salt
1 tsp pepper
3 tbsp extra virgin olive oil
Instructions
1. Preheat oven to 425.
2, Cut vegetables into 1 inch pieces.
3. Place vegetables in a large bowl.
4. Add olive oil and add oregano and salt and pepper to taste.
5. Mix well.
6. Place vegetables on a large baking sheet or two smaller sheets.
7. Roast for 15 minutes or until vegetables are browning and tender.
https://southernboydishes.com/2012/08/26/oven-roasted-ratatouille/
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