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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are the same vegetables used in Ratatouille. Take advantage of whatever vegetables are in season. From, How Many Potatoes in a Pound? Ingredients:
1 medium eggplant, cut into 1-inch cubes |
2 medium zucchini, cut into 1-inch cubes |
1 large onion, cut into 1-inch pieces |
2 medium whole garlic cloves |
2 medium ripe tomatoes, cored, peeled and cut into 2-inch pieces |
1/4 cup extra-virgin olive oil |
2 tbs. chopped fresh parsley leaves |
2 tbs. chopped fresh basil leaves |
1 tbs. minced fresh thyme leaves |
ground pepper |
2 tbs. butter |
2 tbs. flour |
1 cup milk (or more) |
grated cheddar cheese for garnish |
chives for garnish |
Directions:
1. Preheat oven to 500 degrees.
2. Combine vegetables, oil and herbs. Toss with your hands to coat evenly.
3. Roast vegetables in a shallow pan until well-browned and tender.
4. Remove from oven and cool.
5. Puree roasted vegetables in a food processor.
6. In a large saucepan, melt butter.
7. Add flour, stirring constantly.
8. Turn heat to low.
9. Slowly stir in milk.
10. Continue heating until sauce has thickened.
11. Add pureed vegetables and more mik, if needed.
12. Ladle into bowls.
13. Garnish with grated cheese and chives.
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