Roasted Ratatouille Recipe
Summary
Cooking Time30 MinDifficulty LevelMedium
Ingredients
| Yellow summer squash | 1 Small, cubed | |
| Eggplant | 1 Small, cubed | |
| 1 medium yellow sweet pepper, cut into 1-inch strips | ||
| Onion | 1 Large, chopped | |
| Italian parsley | 2 Tablespoon, snipped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Tomatoes | 2 Large, chopped | |
| Lemon juice | 1 1/2 Teaspoon | |
| 1 Golden Italian | ||
| Flatbread | ||
| 2 Tbsp. finely shredded | ||
| Parmesan cheese | ||
Directions
1. In a greased 15 x 10 x 1-inch baking pan combine the zucchini or summer squash, eggplant, sweet pepper, onion, and parsley.
2. In a small bowl stir together the garlic, olive oil, salt, and pepper. Drizzle mixture over vegetables and toss gently to coat.
3. Roast vegetables, uncovered, in a 450° oven about 20 minutes or till vegetables are tender and lightly browned, stirring once halfway through roasting. Stir in tomatoes and lemon juice. Return to oven for 8 to 10 minutes more or till tomatoes are very soft and starting to juice out.
4. To serve, spoon vegetable mixture atop pieces of Golden Italian Flatbread. Sprinkle with Parmesan cheese.
2. In a small bowl stir together the garlic, olive oil, salt, and pepper. Drizzle mixture over vegetables and toss gently to coat.
3. Roast vegetables, uncovered, in a 450° oven about 20 minutes or till vegetables are tender and lightly browned, stirring once halfway through roasting. Stir in tomatoes and lemon juice. Return to oven for 8 to 10 minutes more or till tomatoes are very soft and starting to juice out.
4. To serve, spoon vegetable mixture atop pieces of Golden Italian Flatbread. Sprinkle with Parmesan cheese.
Chef
