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.
Roasted Garden Ratatouille
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 45 minutes
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
Directions
- 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.
- Spread it out onto a single-ish layer on a cookie sheet and roast at 400 for 35-45 minutes, stirring once.
- Roasty. Toasty.
- Serve as is, over bread or over pasta.
**Note: I had the leftover ratatouille cold over cold leftover noodles. Perhaps the best lunch I’ve had all summer!
Cost $3.53
Kristy @momhatescooking says
Sounds like a great meatless meal!
Debbi Does Dinner Healthy says
Great vegetarian meal!! My husband would go crazy without the meat but I would love it! Thanks!
Robin says
Your meal looks awesome!
Wendy (The Local Cook) says
I love the idea of a roasted version! The one I’m linking up is a stir fry.
ginger says
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 🙂
[email protected] says
Ever since I got my big girl knives a few years ago for Christmas, I just live to chop. It’s a great stress reliever for me. The dish looks delicious.
Thanks for the carnival.
Paula says
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.
Rachel says
I make a similar version except I add seared lamb, carrots, rosemary and thyme. Its delicious!!
Erin, The $5 Dinner Mom says
@Rachel,
Sounds divine!
Queen of the House says
Looks delicious! 🙂
[email protected] says
I’m not sure my boys would appreciate this meal, but I know I would, sounds yummy!
Thanks so much for hosting Erin!
~Liz
Teresa says
Made this tonight! Delicious! Mine turned out a bit drier than yours, but it tasted just fabulous!
Diane says
Oven roasted ratatouille – what a great idea ! Thanks for sharing. I can see many possibilities.
Brittany says
I’m making this RIGHT NOW 🙂 However, I’m serving mine with brown rice 🙂
Thanks for the easy recipe!