Roasted Ratatouille - Burlington County Agricultural Center

Name: Roasted Ratatouille - Burlington County Agricultural Center
Total time: 40 min
Ingredients: 1 large eggplant or 2 small (1 ½ pounds); 3 zucchini or yellow summer squash (about 1 ½ pounds); 1 large yellow onion; 3 bell peppers (any color you like); ½ cup olive oil; Salt to taste; Freshly ground pepper to taste; A head of garlic (top sliced off for roasting); 4 cups drained (canned tomatoes, chopped or crushed or four to five large whole fresh tomatoes); 4 tablespoons tomato paste; 1 bunch parsley; 4 sprigs of fresh thyme (or 1 teaspoon dried); 2 teaspoons herbs de Provence; ½ cup salted capers (rinsed and drained)

www.burlcoagcenter.com

Experience a flavorful twist on classic French ratatouille with this oven-roasted version, perfect for6 servings.

View full recipe on www.burlcoagcenter.com

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 www.burlcoagcenter.com.

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Ingredients

1 large eggplant or 2 small (1 ½ pounds)
3 zucchini or yellow summer squash (about 1 ½ pounds)
1 large yellow onion
3 bell peppers (any color you like)
½ cup olive oil
Salt to taste
Freshly ground pepper to taste
A head of garlic (top sliced off for roasting)
4 cups drained (canned tomatoes, chopped or crushed or four to five large whole fresh tomatoes)
4 tablespoons tomato paste
1 bunch parsley
4 sprigs of fresh thyme (or 1 teaspoon dried)
2 teaspoons herbs de Provence
½ cup salted capers (rinsed and drained)