Mediterranean Eggplant and Cauliflower Ratatouille
1 cup florets cauliflower
1 medium, diced eggplant
1 cup tomato sauce
1 small, sliced zucchini
1/2 cup, diced bell peppers
1 medium, chopped onion
2 cloves, minced garlic
1 tsp, chopped basil
1 tsp, chopped thyme
1/2 tsp, chopped rosemary
1 leaf bay leaf
1 tbsp red wine vinegar
2 tbsp olive oil
to taste salt
to taste black pepper
Preheat the oven to 180°C (350°F).
In a large baking dish, combine cauliflower florets, diced eggplant, sliced zucchini, diced bell peppers, chopped onion, and minced garlic. Drizzle with olive oil, sprinkle with chopped basil, thyme, rosemary, add bay leaf, and season with salt and black pepper. Mix well to coat the vegetables.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, uncover the dish, stir the vegetables, and bake for an additional 15-20 minutes until the vegetables are tender and slightly caramelized.
Drizzle the ratatouille with red wine vinegar before serving to add a tangy kick. Remove the bay leaf before serving.
For a variation, you can add chickpeas or olives to the ratatouille for extra texture and flavor. Serve the ratatouille with a side of crusty bread or over a bed of couscous for a complete meal.
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294
45g
6g
10g
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