Ingredients and Weight:
- 2 medium eggplants (about 1 pound each)
- 2 zucchinis (about 1 pound total)
- 2 yellow peppers (about 1 pound total)
- 2 red peppers (about 1 pound total)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves
- 3 cloves garlic, minced
- 1 can (28 oz) chopped tomatoes with juice (preferable Italian variety)
Preparation Time: 2 hours (includes prep and cooking time)
Cooking Time: 45-60 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Cube the eggplants, zucchinis, peppers into similar-sized pieces.
- In a large bowl, combine the cubed vegetables with olive oil, salt, and thyme. Mix well.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast for 30-40 minutes or until the vegetables are tender and lightly browned, stirring occasionally.
- While the vegetables are roasting, heat a large pot over medium heat and add the minced garlic. Saute for a minute or two until fragrant.
- Add the roasted vegetables to the pot along with the canned tomatoes and their juice. Simmer for 15-20 minutes.
- Taste and adjust seasoning with salt if necessary. Serve hot with crusty bread.
Nutritional Information: (Per serving: based on 8 people)
Calories: Approximately 250 calories per serving (depending on the exact ingredients used)
Fat: 8g
Carbohydrates: 35g
Protein: 8g
Fiber: 8g
(Note: The nutritional information may vary depending on the specific ingredients used.)
Dish Characteristics:
- A typical Provençal-style ratatouille, a mix of roasted vegetables in a tomato sauce.
- Rich in color, flavor, and texture with a blend of sweet and spicy notes.
- Great as a side dish or a light meal with crusty bread or rice.
User Comments:
- "This ratatouille was amazing! The combination of vegetables was so flavorful and the dish was very filling." - John Doe
- "I love how this dish combines different colors and flavors of vegetables. It's a great way to get my family to eat more veggies!" - Jane Smith
- "The roasted vegetables gave this dish a nice crunch, combined with the tomato sauce it was a perfect balance of flavors." - Robert Johnson
Special Precautions and Tips:
- Be sure to cube the vegetables into similar-sized pieces for even cooking.
- Roasting the vegetables brings out their natural flavors, so don't skip this step.
- Adjust seasoning according to taste, adding more salt if needed.
- This dish can be served as a side dish or as a light meal paired with crusty bread or rice.
