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The ingredients needed to make Roasted Vegetable Ratatouille:
- Get 6 medium carrots, small diced
- Use 2 golden beets, small diced
- Prepare 1 pkg shittaki mushrooms, cut into quarters
- Provide 1 eggplant, small diced
- You need 1 onion, small diced
- You need 8 tomatoes, seeded and small diced
- Get 2 Tbsp + 1/2 cup to drizzle vegetables
- Provide 2 Tbsp butter
- Get Salt & pepper
- Take 1/2 tsp Dried thymes
Steps to make Roasted Vegetable Ratatouille:
- Pre heat oven to 375
- Prep all the vegetables by washing and dicing. Keeping separate.
- Get 2 baking sheet pans. On 1 place the light colored veggies. On the 2nd one place carrots and beets. Do not put tomatoes on the baking sheets. Place the vegetables so they are separated on the sheets.
- Drizzle with olive oil and season with salt and pepper. Place in oven and cook until all are soft and start to get golden.
- While the veggies are baking. Get a large skillet and add in the 2 Tbsp olive oil and butter and diced tomatoes and the thyme, Cook on medium low heat until cooked.
- Remove the vegetables from oven. Add them all to the skillet with the tomatoes. Gently stir together. Adjust seasoning. Enjoy!
When all the vegetables and the garlic are in the pan, drizzle with the olive oil and. Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal. I love Ratatouille and I don't mean the movie. A bonus recipe from The Yellow Table by Anna Watson Carl. This is my ode to Provence.
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