2 zucchini (6 to 8 inches long), ends trimmed
4 small eggplant,
1 red bell pepper, cored, seeded
1 yellow bell pepper, cored, seeded
1green bell pepper, seeded
1 red onion,l
2 tablespoons minced garlic (6 cloves)
1½ teaspoons dried oregano
½ cup extra Virgin olive oil
Kosher salt and freshly ground black pepper
3 large Roma tomatoes
¼ cup julienned fresh basil leaves
Preheat the oven to 450 degrees F.
Cut the zucchini, onion, tomatoes, eggplant, and bell peppers into ½-inch cubes
Place the zucchini, eggplant, bell peppers, onion, ¼ cup olive oil,,1 tablespoon salt, and 1½ teaspoons black pepper in a large bowl and toss to combine. Pour the vegetables onto a large sheet pan. Roast for 30minutes.
Heat the teaming oil in a Dutch Oven. Add the roasted vegetables and remaining ingredients to the pan. Simmer for one hour. Refrigerate overnight to develop the flavors.
Serve at room temperature with crusty bread and Brie cheese.
September 8, 2021 at 12:10 pm
Great combination and use of those vegetables! Looks like a satisfying and delicious meal to eat al fresco!
Dorothy's New Vintage Kitchen
September 8, 2021 at 12:27 pm
Beautiful! This is one of my favorite late summer dishes, and I love that you served it up with brie!
September 9, 2021 at 5:02 am
Sad to be getting to this stage in the year but the results of the season are wonderful in this recipe.
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For the Love of Cooking
September 13, 2021 at 10:59 am
Such a great & tasty way to use up summer produce.
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