Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Category: not set
Cuisine: not set
1 large onion cut into 12 wedges
12 garlic cloves peeled
3/4 lb eggplant cut in chunks
1/2 lb zucchini cut into 1/2 inch rounds
1 lb plum tomato cut into 4 wedges
1 fennel bulb trimmed and cut in 12 wedges
1/4 lb mushroom cut in quarters
1 strips
1 strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried t
1 tablespoon chopped fresh rosemary or 1/2 teaspoon drie
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fres
1 tablespoon olive oil
1 tablespoon balsamic vinegar
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