Roasted Vegetable Ratatouille Take II
Ratatouille is a tasty vegetable stew from Provence, served either hot or cold, as a main course, or to garnish grilled meat or fish dishes.Kitchen Confidence Rating Scale: Budget Rating Scale:
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gourmetsafari.com.
Ingredients
- 8 fresh ripe tomatoes (about 2 cups)
- 4 medium-sized green zucchinis
- 1 small cooking onion
- 1 small red onion
- 1 yellow pepper, ribs and seeds taken out
- 1 red pepper, ribs and seeds taken out
- 4 cloves of garlic, minced
- 4 tablespoons extra virgin olive oil
- bay leaf
- 2 sprigs thyme (or 1/2 teaspoon dry thyme)
- 1 teaspoon Herbs de Provence*
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh thyme or shredded fresh basil leaves for garnish
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