Tuesday, August 10, 2010
Oven Roasted Ratatouille
Browsing through one of the food blogs I read, I came across this recipe for Oven Roasted Ratatouille. I wasn't previously very interested in ratatouille, but fortunately I clicked on the link and looked at the recipe. The list of ingredients appealed to me: eggplant, zucchini, peppers, tomatoes, onions and garlic, a little olive oil, rosemary and thyme. The ingredients are sliced and roasted in the oven. Simple, delicious and a great way to use up some CSA veggies - this recipe seems easily adaptable as well to your particular vegetable supply.
Andrea and I made this on the weekend to eat during the week - the recipe made a huge batch, so we split it. (I made it in my Pampered Chef Deep Covered Baker instead of covering the top with foil - the covered stoneware really roasts things beautifully!) I made some Israeli couscous to go with mine - I put sprigs of rosemary and thyme in the pot to add the same flavor profile.
This was absolutely delicious! An added bonus was that it only got better and better as it sat in the fridge for a few days - I always had a big, healthy pile of veggies to eat when I was hungry. What a fabulously delicious way to get a huge serving of vegetables, with only a little oil and a lot of flavor!
The only thing I would do differently next time is cut things into smaller pieces, especially the eggplant. The big slices were a little more difficult to eat. But I will definitely make this again!