Ratatouille with Oven Roasted Veggies. This preps in minutes and roasts in the oven, so you can enjoy company or just sit down and take a moment. How to: Easy Ratatouille Recipe with an Italian Flair. Try to purchase or pick your veggies all about the same diameter.

Super easy to make, and delicious served hot Why Oven Bake/Roast Ratatouille? Whilst I know a slow cooker provides all the convenience of the Roasting the veggies is a perfect way to make this meal. Thank you for presenting a perfect base to. You can have Ratatouille with Oven Roasted Veggies using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Ratatouille with Oven Roasted Veggies

1. It's 1 of onion.
2. It's 1-1 1/2 of colored bell peppers.
3. It's 3/4 of large Eggplant.
4. Prepare 1-2 of Yellow squash and zucchini.
5. Prepare 2 of tomatoes.
6. Prepare 6-7 cloves of Garlic.
7. Prepare 1/4 of vegetable broth.
8. Prepare of Italian seasonings.
9. It's of Rosemary, Thyme, Basil, Oregano.
10. Prepare of Fresh cut parsley.
11. You need of Lemon juice from Lemons.
12. Prepare to taste of Salt and Pepper.

Roasted vegetables get the pizza treatment (herbs + marinara + cheese) in this savory Oven Roasted Ratatouille. 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. This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans.

Ratatouille with Oven Roasted Veggies instructions

1. Roast largely cut onion, peppers, eggplant, yellow squash and zucchini in oven (350 degrees, 40-45 minutes, use aluminum foil on baking sheets). Sprinkle rosemary and thyme and squirt fresh squeezed lemon on the two baking sheets before you place in oven..
2. Move roasting vegetables around in oven with wooden spoon on occasion..
3. Around 15 minutes before you finish roasting vegetables, add some vegetable broth (1/4 cup) in a pot, and add whole garlic cloves. Cook for about 10 minutes..
4. Then add largely cut tomatoes to garlic..
5. Add seasonings, Italian herbs, basil, thyme, rosemary, oregano, fresh cut parsley..
6. When roasted vegetables are done in oven. Let cool out of the oven for 5 minutes..
7. Add the roasted vegetables to the stovetop pan of tomatoes and garlic..
8. Mix and add a little salt and pepper..
9. Ratatouille is done. You may serve over pasta, rice or eat on it's own..
10. I like to add some vegan Daiya mozzarella cheese and melt in microwave (using the leftover ratatouille throughout the week). (Refrigerate the leftovers). Makes a nice Vegan meal..
11. Enjoy this healthy, warm, vegan meal..

Serve with some new potatoes, if you like. This roasted vegetable ratatouille is a tasty and healthy meal packed with fresh veggies! My favourite way to make ratatouille is in the oven. Roasted vegetables just always taste so amazing - they become soft and sweet, really melt-in-your-mouth. Ratatouille. featured in The Best Fall Squash Recipes.