I have made ratatouille traditionally before, and let me tell you it is time consuming, messy, and fabulous, but this - this just takes it all to a whole new level.
Also- I realize that this is basically just a fancy way of describing roasted veg in a light sauce- but let me have my moment, k? Sometimes I need to feel fancy, y'all. I am still a girl...sometimes....
What you need: ( I am listing how many I used- I really don't like recipes per se, so feel free to play around with this and adjust to your liking)
eggplant -2
zucchini (squash)- 2
bell pepper- 2
tomatoes- 3
garlic-3 cloves
rosemary-appx 1tbs, crushed as finely as I could get it
thyme- appx 2 tsp, pinched well
olive oil- 4tbs, divided equally
salt, pepper- this really, really has to be to taste.
What to do with it:
First, slice/dice up allll these veggies- either way is fine- I think I did a little of both...just get em all pieced up. (garlic excluded- just peel that)
Take half of your olive oil and combine with your dry herbs/salt/pepper- set aside
Toss your veg w 2 tbs olive oil; arrange in single layer - roast 25 min, remove garlic from pan- roast 15 more min
If you have made it this far without throwing your hands up, then yay! The rest is super easy from here on out.
Smash roasted garlic into your herbed olive oil , pour over your roasted ratatouille, and let rest for about 10 minutes. It really does help the flavor- and if you make this a day in advance and simply reheat, even better. I promise you, if this is the last batch of summer veg you can get your hands on, that this is the best way to enjoy them. I had
No comments:
Post a Comment