ingredients:
Vegetables:โจ2 eggplants (cut into 1-inch cubes)โจ2 zucchinis (cut into 1-inch cubes)โจ2 yellow squashes (cut into 1-inch cubes)โจ1 red bell pepper (seeded and diced)โจ1 yellow bell pepper (seeded and diced)โจ1 medium onion (diced)โจ4 cloves garlic (minced)โจ6 Roma tomatoes (chopped)โจSeasonings:โจ6 tablespoons olive oilโจ1 teaspoon saltโจ1/2 teaspoon black pepperโจ1 teaspoon fresh thyme leavesโจ2 tablespoons fresh parsley (chopped)โจ4 tablespoons fresh basil (thinly sliced)โจInstructions:
how to cook step by step
Prepare the Vegetables:โจPreheat your oven to 375ยฐF (190ยฐC).โจIn a large bowl, toss the eggplant, zucchini, yellow squash, bell peppers, and onion with 4 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20 minutes, or until they start to soften.โจCook the Ratatouille:โจIn a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.โจAdd the roasted vegetables, chopped tomatoes, thyme, and parsley to the pot. Stir to combine.โจReduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.โจFinish and Serve:โจStir in the fresh basil just before serving.โจServe hot, warm, or at room temperature, as a side dish or a main course.โจEnjoy your homemade ratatouille!