Fire Roasted Ratatouille
Simpler than the traditional preparation method, the vegetables conveniently roast together before they are combined with the flavorful, fire roasted tomato sauce for a quick simmer. Serve with crusty French bread and/or roasted chicken.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Serves: 6 to 8
Ingredients
- 1 1/2 lb. globe eggplant, peeled if desired, cubed into 1-inch pieces (1 large or 2 medium)
- 1 lb. zucchini (2 medium), cut in half lengthwise and sliced into 1/4-inch-thick pieces
- 2 medium red bell peppers, cut into 1-inch pieces
- 1 tsp. kosher salt
- 5 Tbsp. olive oil, divided
- 1 medium yellow onion, coarsely chopped (1 1/2 to 2 cups)
- 1 Tbsp. chopped garlic (2 large cloves)
- 2 cans (14.5 oz. each) or 1 can (28 oz.) Take Root Organics® Fire Roasted Diced Tomatoes, not drained
- 1 can (15 oz.) Take Root Organics® Tomato Sauce
- 1/2 tsp. dried thyme or 1 tsp. chopped fresh thyme
- 1/2 tsp. balsamic vinegar or 2 tsp. red wine vinegar
- 1/4 tsp. cracked black pepper
- 1/4 cup coarsely chopped fresh parsley
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Directions
- Heat oven to 425°F. Line 2 large, rimmed baking sheets with parchment paper. Place chopped eggplant, zucchini and red bell peppers in a large bowl; toss with salt. Add 4 Tbsp. olive oil and toss to coat vegetables evenly. Divide vegetables evenly on the prepared baking sheets, spreading out into a single layer.
- Roast vegetables 45 minutes, stirring every 15 minutes, until tender and browned in areas.
- Meanwhile, heat remaining 1 Tbsp. oil in a Dutch oven over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until softened and lightly golden brown. Add garlic; cook about 30 seconds, stirring constantly.
- Add diced tomatoes, tomato sauce, thyme, vinegar and pepper. Bring to a boil then reduce heat to medium and simmer 20 to 25 minutes, stirring occasionally. Remove from heat until vegetables finish roasting.
- Add roasted vegetables to tomato sauce; stir gently to retain vegetable shapes. Simmer gently 10 minutes. Stir in parsley just before serving.
