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    Roasted Garden Ratatouille

    by 18 Comments

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    So this meal involves a little vegetable chopping.

    Okay, Fine. A LOT of chopping.

    But it is worth every second. I promise.

    We all loved this…including the boys.

    Print Recipe

    Roasted Garden Ratatouille

    Prep Time15 mins
    Cook Time45 mins
    Servings: 4 persons

    Ingredients

    • 1 green pepper (I used some from the freezer...$.33)
    • 1 medium eggplant ($1.50)
    • 1 medium yellow squash ($.75)
    • 1 medium zucchini ($.75)
    • About 2 cups cherry or grape tomatoes (from the garden)
    • Fresh herbs from the garden - basil, oregano, and thyme
    • About 2 Tbsp olive oil ($.20)
    • Salt and pepper, to taste

    Instructions

    • First chop the eggplant and season with some salt. Place in a strainer or colander in the sink and let the juices out while you chop everything else. When you are ready to throw it all together, rinse off the salt/juices and pat dry.
    • Then chop every else into 1/2 or so size pieces. Chop the herbs. Toss everything into a large bowl with the olive oil and season with some salt and pepper.

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    Comments

    5. That looks wonderful Erin! I linked up a nice crock pot Balsamic Chicken that would go great with these roasted veggies… Mmmmm Mmmmm good! My mouth is watering just thinking about it 🙂

      Reply

    7. Your ratatouile looks delicious! I had been looking for a good eggplant recipe. Last time I went to the pick fresh farm I picked up an eggplant and he suggested a stir fry. It was very good but I think your dish looks even better.

      Reply

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