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Roasted Ratatouille with Polenta. Preheat the oven to 450 degrees. Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 tablespoon salt, and 1½ teaspoons black pepper in a large bowl and toss to combine.
Active: 25 min. Yield: 6 servings as a main, 12 servings as a side. Nutrition Info. Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce...
- Food Network Kitchen
Its origins may lie in rustic home cooking but ratatouille remains a perfect summer vegetable stew that is enjoyed around the world today. This Ratatouille recipe is similar to Garten’s, but simplified in more of a traditional manner to a conventional French Ratatouille.
Apr 17, 2024 · The classic recipe typically consists of a medley of eggplant, zucchini, bell peppers, onions and tomatoes which cook down into a stew of gently simmered vegetables. The flavors...
- By: Taylor Murray
Aug 11, 2017 · I flipped through Ina Garten's latest Barefoot Contessa cookbook Cooking For Jeffrey and decided on Roasted Ratatouille with Polenta. The Roasted Ratatouille requires some chopping and the Polenta needs a lot of attention while on the stove, but it’s still a pretty simple and easy recipe.
Nov 20, 2023 · Ingredients. Yield:8 to 10 servings. 4 garlic cloves. 2 medium white onions. 3 medium zucchini. 2 medium eggplant. 3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet...
Jun 6, 2023 · This easy ratatouille recipe is my take on the classic vegetable stew from Provence, France. Tomato, eggplant, zucchini, and bell peppers simmer with aromatics until they soften, release their juices, and become jammy and delicious. Ratatouille recipes traditionally call for a long, slow simmer.
