I tried this recipe early one morning before leaving the house, thinking I’d be ahead of the game and have at least a side dish ready for lunch when I’d get back. When I got home, I couldn’t believe that there were literally 2 tablespoons left in the bowl (!) and that everyone enjoyed the “nosh” I left them. That’s when I knew that this recipe was going in.
Roasted Ratatouille
Recipe By Brynie Greisman
- Cook & Prep: 50 m
- Serving: 6
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
For the Ratatouille
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Preheat oven to 450°F/230°C and lightly grease a large shallow baking pan.
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Halve the zucchini lengthwise and then cut crosswise into ½-inch thick (1-cm) pieces. In a large bowl toss the zucchini and other veggies with oil, salt, and pepper, and arrange in one layer in the pan.
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Roast veggies, stirring occasionally, until tender and golden brown, about 30 minutes.
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Stir in raisins and roast three minutes more. Turn oven to grill and grill veggies for five minutes or more, until crispy looking.
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Remove tray from oven and pour into a bowl. Toss with lemon zest and juice.
Tip:
The vegetable cubes should be medium sized (not too small) so they are easily discernible, and don’t become mushy.
