Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, "rat-a-tat 2e" roasted veggies (ratatouille). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

"Rat-a-tat 2e" Roasted Veggies (ratatouille) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. "Rat-a-tat 2e" Roasted Veggies (ratatouille) is something which I’ve loved my entire life.

Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love. Roughly chop the roasted vegetables and add to the pan.

To begin with this recipe, we have to first prepare a few ingredients. You can have "rat-a-tat 2e" roasted veggies (ratatouille) using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Get 1 small bell pepper, red
2. Get 1 small bell pepper, orange
3. Make ready 1 small bell pepper, yellow
4. Take 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!)
5. Prepare 1 medium zucchini (courgette)
6. Prepare 1 medium onion (sweet vidalia)
7. Take 1 bunch whole garlic cloves, peeled
8. Make ready 1 mushrooms (optional)
9. Prepare 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
10. Take 1/4 cup olive oil (good quality)

Chop or tear the fresh basil leaves. Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove. but roasting in the oven intensifies the flavours. . Toss with basil, olive oil and vinegar. Taste and adjust seasonings if necessary.

Instructions to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Preheat oven to 400° F.
2. Chop veggies into 1" chunks.
3. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.
4. Place veggies in foil-lined, deep roasting tray, roast for 30-40 min.

Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt. Sprinkle with fresh basil that has been cut or ripped into small pieces and toss again to get all of the salt, oil, and basil mixed with the veggies. That way they stayed bright colored & didn't get mushy. I took them to a potluck dinner & there wasn't a single bite leftover.

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