i love ratatouille. and i have the blog posts (here, here, and here) to prove it! ratatouille is one of my favorite flavor combinations of vegetables – i love the eggplant, zucchini, and tomato combination! in this month’s vegetarian times, mark bittman (!) offered a series of vegetable-laden recipes, including this roasted ratatouille, and i knew i had to try this out right away.
i actually made this recipe way back on easter, but we’ve been super busy over the past few weeks with fun activities – including traveling to the skagit valley tulip festival this weekend to walk through enormous fields of blooming tulips! so i’m a little late in posting this…but don’t let that be any indication of how great this recipe tastes. it’s simple enough that all of the vegetable flavors shine, and made enough food to get us through a whole week of lunches. enjoy!
one year ago: garbanzo lemon burgers and snow pea, tofu, and soba noodle salad
two years ago: butternut squash stew
three years ago: stuffed shells and chickpea noodle soup
four years ago: cashew tempeh with noodles and coconut lime cinnamon rice
roasted ratatouille
borrowed from vegetarian times, april/may 2013
yields 8 servings
- 1 small eggplant, chopped into large chunks
- 28oz can of whole tomatoes, roughly chopped
- 2 large zucchini, chopped into large chunks
- 1 onion, sliced
- 2 red bell peppers, cored and sliced into large chunks
- 6 cloves of garlic
- 1t salt
- 1/4c olive oil
- 3c chickpeas (2 cans)
- 1/2c fresh parsley, chopped
- 2c quinoa, optional (we boiled 3c water/leftover tomato juice and added 2c quinoa and a dash of salt, and allowed it to cook for 25 minutes)
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- preheat the oven to 425º
- toss the eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt, and oil on a large cooke sheet
- bake for 40 minutes, until vegetables are tender and tomatoes are saucy
- add the chickpeas and bake for another 10 minutes
- sprinkle with the parsley and season with salt and pepper, then serve with the quinoa and enjoy!