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Roasted Vegetable Ratatouille

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
4 servings
French
Roasted Vegetable Ratatouille
Ingredients
  • 1 large eggplant, cut into 1/2-inch cubes
  • 2 zucchinis, cut into 1/2-inch slices
  • 2 heirloom tomatoes, cut in wedges
  • 1 white onion, cut into 1/2-inch-thick rounds
  • 1 red bell pepper, cut into 1/2-inch strips
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon balsamic vinegar
Instructions
1
First, preheat your oven to a high temperature of 400 degrees Fahrenheit (or 200 degrees Celsius for those using metric measurements). Next, prepare a baking sheet by covering it with parchment paper to prevent sticking.
2
Now, arrange the eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. After that, drizzle the vegetables with olive oil and sprinkle them with rosemary, salt, and pepper. Make sure they are evenly coated.
3
Place the vegetables in the preheated oven and roast them until they start to soften slightly. This should take around 20 minutes. After that, mix the vegetables and continue roasting for another 12 minutes.
4
Now, reduce the oven heat to a moderate temperature of 300 degrees Fahrenheit (or 150 degrees Celsius). Continue cooking the vegetables until they begin to develop a rich, caramelized flavor. This should take around 10 minutes.
5
Finally, remove the baking sheet from the oven and drizzle it with balsamic vinegar.