Roasted Ratatouille
Roasted Ratatouille is an impressive dinner. Made with 1 head garlic, 12 plum tomatoes, halved and seeded, 1 eggplant (1/2-inch slices), 2 small zucchini, cut lengthwise and 1 onion (1/2-inch slices), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Set oven racks at 2 lowest levels.
Heat oven to 450Β°.
Peel papery skin from garlic and wrap head in aluminum foil.
Bake 30 minutes; cool.
Meanwhile, coat 2 baking sheets with vegetable oil or nonstick spray and arrange tomatoes, eggplant, zucchini, squash, onions and peppers on baking sheets.
Roast 20 minutes, turning once, until tender and brown.
π· Perfect Pairings
Complete your meal with these
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