Roasted Garden-Fresh Ratatouille - alive magazine

Name: Roasted Garden-Fresh Ratatouille - alive magazine
Ingredients: 1 large sweet onion, chopped; 12 garlic cloves, peeled, coarsely chopped if large; 2 red bell peppers, seeded and diced; 1 yellow bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 2 - 10 in (25 cm) zucchinis, coarsely chopped; 1/3 cup (80 mL) extra-virgin olive oil, divided; 1/4 tsp (1 mL) sea salt; Freshly ground black pepper, to taste; 1 lb (450 g) unpeeled eggplant, trimmed and diced; 1/2 cup (125 mL) low-sodium vegetable stock or tomato juice (optional); 28 oz (796 mL) can diced fire-roasted tomatoes, including juice; 1/2 cup (125 mL) chopped fresh basil; 1/2 tsp (2 mL) crushed dried red chilies; 1/2 tsp (2 mL) fennel seed, crushed; Arugula and grated Parmesan cheese (optional)

www.alive.com

Nothing beats fresh ratatouille made from your own garden-fresh vegetables. There’s something profoundly flavourful when the products are fresh picked and…

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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.alive.com.

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