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Roasted Ratatouille

This classic French dish gets its earthy flavor from a blend of eggplant, garlic, onions, peppers, and squash.

Ingredients: 

3 Tbsp. olive oil

1 large eggplant, diced

2 Markon First Crop Zucchini, diced

2 Markon First Crop Yellow Squash, diced

1 Markon First Crop Red Bell Pepper, diced

1 Markon First Crop Yellow Onion, diced

4 cloves Ready-Set-Serve Peeled Garlic, diced

4 Markon First Crop Roma Tomatoes, diced

3 sprigs Markon First Crop Thyme, leaves only

Salt and pepper, to taste

Instructions: 

In large roasting pan, heat oil until it moves quickly when pan is tilted. Once hot, place eggplant, zucchini, squash, bell pepper, onion, and garlic in pan; keep pan on high.

Once caramelization begins, add tomatoes and thyme; cook 3-4 minutes more. Place mixture in 400 degree F oven for 12 minutes, stirring occasionally. Season with salt and pepper; serve.