Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, "rat-a-tat 2e" roasted veggies (ratatouille). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love. Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven.

"Rat-a-tat 2e" Roasted Veggies (ratatouille) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. "Rat-a-tat 2e" Roasted Veggies (ratatouille) is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have "rat-a-tat 2e" roasted veggies (ratatouille) using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Take 1 small bell pepper, red
2. Take 1 small bell pepper, orange
3. Get 1 small bell pepper, yellow
4. Take 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!)
5. Take 1 medium zucchini (courgette)
6. Get 1 medium onion (sweet vidalia)
7. Make ready 1 bunch whole garlic cloves, peeled
8. Get 1 mushrooms (optional)
9. Make ready 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
10. Take 1/4 cup olive oil (good quality)

We'll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce. Drizzle with the remaining olive oil, scatter over the herbs and serve half with fresh crusty bread or pasta and chill or freeze the rest (see Make Ahead or How to Freeze, opposite). That way they stayed bright colored & didn't get mushy. I took them to a potluck dinner & there wasn't a single bite leftover.

Instructions to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Preheat oven to 400° F.
2. Chop veggies into 1" chunks.
3. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.
4. Place veggies in foil-lined, deep roasting tray, roast for 30-40 min.

Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. You can roast just about any vegetable. Just use the same simple method - chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss and roast. Toss once or twice through baking. Just keep in mind different vegetables take various amounts of time so I usually like to roast vegetables with the same cook time together (or give more firm root vegetables a.

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