Tuesday, August 19, 2008

Roasted Ratatouille

Admittedly, this recipe is about one week late. Last week’s box contents were a perfect mix for ratatouille – eggplant, zucchini, garlic, onion, and parsley. But many of you, like me I suspect, have vegetables that hang around the week after and this is a perfect recipe for clearing out your refrigerator. There are a lot of variations and styles of ratatouille and everyone has their favorite. I am a big fan of roasting and I like my vegetables to remain separate and distinct, so this version is perfect for my tastes. You can serve this bruschetta-style on toasted bread with goat cheese. Or, as a side dish to fish or poultry, warm or room temperature.

As I was researching this recipe, I discovered a little tidbit about eggplants that I never knew: there are male and female eggplants! Females have more seeds and some people find them more bitter than their male counterparts. Who knew? You learn something new every day.

Click here to download and print a pdf of this recipe:

Roasted Ratatouille

Zucchini on Foodista


Holler said...

Gorgeous! You are making me drool here :P

Rhyleysgranny said...

This looks lovely. I will make this and sprinkle goats cheese on the top.
Thank you. How very convenient to be able to print of the recipes this way.:)

Clear Pink said...

That looks really good. I bet it would also be good with some penne mixed in and a grated sharp italian hard cheese on top.