Good afternoon here me will give you a recipe ratatouille with oven roasted veggies which is delicious The way making it is very easy. You just need to be careful to get results from ratatouille with oven roasted veggies which has aroma and taste that can evoke our tastes.

So that the result of ratatouille with oven roasted veggies, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare ratatouille with oven roasted veggies the delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used for prepare

1. Prepare 1 onion
2. Take 1-1 1/2 colored bell peppers
3. Take 3/4 large Eggplant
4. Use 1-2 Yellow squash and zucchini
5. Use 2 tomatoes
6. Prepare 6-7 cloves Garlic
7. Take 1/4 vegetable broth
8. Use Italian seasonings
9. Prepare Rosemary, Thyme, Basil, Oregano
10. Prepare Fresh cut parsley
11. Prepare Lemon juice from Lemons
12. Prepare to taste Salt and Pepper

Pour the vegetables onto two sheet pans (if you put them on one pan, they will steam instead of roast!). Drizzle with oil, and mix to combine. Add the tin of chopped tomatoes and the basil pesto to the dish, and mix well. In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic.

How to make:process Ratatouille with Oven Roasted Veggies:

1. Roast largely cut onion, peppers, eggplant, yellow squash and zucchini in oven (350 degrees, 40-45 minutes, use aluminum foil on baking sheets). Sprinkle rosemary and thyme and squirt fresh squeezed lemon on the two baking sheets before you place in oven.
2. Move roasting vegetables around in oven with wooden spoon on occasion.
3. Around 15 minutes before you finish roasting vegetables, add some vegetable broth (1/4 cup) in a pot, and add whole garlic cloves. Cook for about 10 minutes.
4. Then add largely cut tomatoes to garlic.
5. Add seasonings, Italian herbs, basil, thyme, rosemary, oregano, fresh cut parsley.
6. When roasted vegetables are done in oven. Let cool out of the oven for 5 minutes.
7. Add the roasted vegetables to the stovetop pan of tomatoes and garlic.
8. Mix and add a little salt and pepper.
9. Ratatouille is done. You may serve over pasta, rice or eat on it's own.
10. I like to add some vegan Daiya mozzarella cheese and melt in microwave (using the leftover ratatouille throughout the week). (Refrigerate the leftovers). Makes a nice Vegan meal.
11. Enjoy this healthy, warm, vegan meal.
12. Done and ready to serve!

Note: I add the vegetables to the pan as I finish chopping them, and sprinkling each layer of vegetables lightly with salt. Line a half sheet size rimmed baking sheet with parchment paper and set aside. Prep vegetables - Cut all of your vegetables into approximately the same sizes. Don't cut them too small or they will roast too quickly and risk burning. See photos in the post for a visual reference.

me, the simple preparation of Ratatouille with Oven Roasted Veggies above can help you prepare food that are delicious for family/friends Good luck!