Recipe: Tasty Pan Roasted Ratatouille for 2

Pan Roasted Ratatouille for 2. Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove. but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE. Pan Roasted Ratatouille Vegetables With Olive Oil, Champagne Vinegar, Grape Tomatoes, Oil-packed Sun-dried Tomatoes, Kosher Salt, Medium Zucchini, Yellow Squash, Japanese Eggplant, Yellow Onion, Olive Oil, Red Pepper Add to Meal Planner.

It's so easy, it's healthy (totally vegan!) and roasting the veggies really boosts the flavor! I find it easiest to make stacks of veggies on. Get more ratatouille-inspired recipes: • Grilled Ratatouille. You can cook Pan Roasted Ratatouille for 2 using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan Roasted Ratatouille for 2

1. Prepare 1.5 cups of baby tomatoes.
2. You need 1 of medium onion, cut into 1-inch pieces (any color is fine).
3. It's 1/2 (1 pound) of eggplant, cut into 1.5-inch cubes (peeled if Italian, peeling not necessary if Chinese or Japanese eggplants, which have a much more delicate peel) This is about 2 cups.
4. Prepare 1 of medium red, yellow or orange bell pepper, cored and cut into 1-inch pieces.
5. Prepare 4 Tablespoons of olive oil.
6. It's 1-2 cloves of garlic, minced (1/2 to 1 Tablespoon, depending on how garlicky you like your food).
7. Prepare 1/4 cup of chopped parsley.
8. It's 1/2 teaspoon of kosher salt to start.
9. You need 1/8 teaspoon of black pepper.

This recipe used to be much more difficult, cooking each vegetable separately on the stove. Roasted Ratatouille is a non-spicy version, where the only flavour it has is of the veggies used in it along with garlic and fresh basil leaves. It's the easiest method to prepare this French delicacy and the best part about this dish is that it is gluten-free. So, you can easily try this dish and indulge in the.

Pan Roasted Ratatouille for 2 step by step

1. In a large pan (10 or 12-inch) with 2 Tablespoons of olive oil in it, add all the tomatoes, onion, eggplant, and bell pepper, and spread it out in an even layer over the entire cooking surface..
2. Put the pan on medium low heat, and let the veg roast, undisturbed, for about 12 minutes..
3. Add another 2 Tablespoons of oil and stir the veg to redistribute back into an even layer over the entire cooking surface, making sure all of your eggplant pieces are touching the cooking surface. Let the veg roast undisturbed again for another 12 minutes or so..
4. Add the garlic, parsley on top, and distribute the salt and pepper over the entire area of the ratatouille and gently and thoroughly fold into the veg mixture to ensure even seasoning throughout. Spreading the seasoning over the entire surface area of the ratatouille before folding it in helps to distribute it evenly and also prevents having to disturb the veg too much in order to get the seasoning incorporated..
5. Let the rataouille pan roast another 5 minutes or so, and that's it! Enjoy! :).

This ratatouille recipe is an absolutely delicious roasted dish with layers of in-season favorites like tomatoes, summer squash, bell peppers and zucchini. Roasted ratatouille is made with ultra-thin slices of tomato, eggplant, zucchini and butternut squash for a colorful meal that's both vegan and Paleo! Next, arrange the veggie rounds over the sauce in an alternating pattern, starting from the outside of the pan and working your way in. Our ratatouille recipe is a delicious oven-roasted dish with layers of other in-season favorites like summer squash, bell peppers and zucchini. While the traditional version is slow-cooked on the stove, this one is delightfully hands-off.

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