Ratatouille
You know when you have random leftover items in your fridge but are not sure what to make with them? The answer is this Ratatouille! Use the vegetables listed or whatever ones you have in the house to make this simple dish that will certainly increase your vegetable intake.
Ingredients
| Yellow bell pepper, chopped | 1/2 c |
| Red bell pepper, chopped | 1/2 c |
| Green bell pepper, chopped | 1/2 c |
| Eggplant, chopped | 1 c |
| Zucchini, cut into half-inch thick rounds | 1 c |
| Tomatoes, cored and cut into wedges | 1 c |
| Red onion, peeled and sliced | 1/2 c |
| Garlic, peeled and minced | 4 cloves |
| Fresh oregano leaves | 1 T |
| Fresh thyme leaves | 1 T |
| Extra virgin olive oil | 2 T |
| Sea salt | 1/8 t |
| Freshly ground black pepper | 1/4 t |
| Fresh basil leaves, left whole | 1/4 c |
Instructions
- Preheat oven to 400°F.
- Place all the vegetables into a plastic bag. Add the herbs and the oil. Seal the bag and gently shake to cover the vegetables with the oil and herbs.
- Place the vegetables onto a baking sheet lined with foil, and season with sea salt and black pepper.
- Roast in the oven for 40 to 50 minutes until the vegetables are golden brown.
- Remove from the oven and sprinkle basil leaves over dish before serving.
Notes
Yields 5 servings
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