Roasted Ratatouille Perhaps |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A roasted ratatouille in a way with the delightful addition of kalamata olives. I would even serve this cold, with crumbled feta cheese as a salad course. Eggplant is so underutilized and this is a good side dish. Ingredients:
1 medium eggplant, about 1 lb peeled & cubed |
1 medium red bell pepper, cut into chunks |
1 medium yellow bell pepper cut into chunks |
1 small onion (or 1/2 cup) sliced |
1 cup sliced fresh mushrooms |
1 package of grape tomatoes, washed |
1 cup greek olives (kalamata) |
2 large clove garlic, finely chopped |
1/2 tsp oregano |
2 tbsp chopped fresh parsley |
2 tbsp balsamic vinegar |
salt & pepper to taste |
1/2 cup x.virgin olive oil |
Directions:
1. Place vegetable chunks and olives in a large bowl.
2. sprinkle herbs, salt & pepper, balsamic vinegar and olive oil over all, and toss to combine. spread vegetables in a greased, shallow baking pan.
3. 400°F for 35 to 40 minutes, stir halfway through.
4. serve with freshly grated romano or parmesan cheese if desired.
5. or cool and serve with crumbed feta cheese and a sprinkle of fresh chopped parsley to brigthen the dish
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