Roasted Vegetable Ratatouille
Try this simple, nutritious recipe with fresh garlic, zucchini, yellow squash, onions, herbs and more.
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 12-16
1/4 cup olive oil
1/2 cup garlic, peeled and minced
1 1/4 pounds zucchini, diced large
1 1/4 pounds yellow squash, diced large
2 cups red bell pepper, diced large
2 cups green bell pepper, diced large
1 1/2 cups pearl onions
1 1/2 cups fennel bulb, diced large
2 tbsp. dried basil leaves
1 tbsp. dried thyme leaves
1 bay leaf
3/4 tsp. crushed red pepper
3/4 tsp. black pepper
3 14 oz. cans diced tomatoes
2 cups organic vegetable broth
1/2 cup dry red wine
1 cup dry white wine
1 6 oz. can tomato paste
Server as a side dish or a great low-carb main dish.
1. Preheat an oven to 450°F. Heat the olive oil in a large roasting pan over high heat. When hot, add the garlic and sauté until fragrant. Add the vegetables, herbs, and spices and sauté, stirring often for approximately 3-5 minutes.
2. Carefully place the roasting pan in the oven for 15-20 minutes, stirring occasionally to cook the vegetables.
3. Remove the pan from the oven and return to a burner over medium-high heat. Add the remaining ingredients and bring to a boil. Once the mixture is boiling, reduce the heat and allow to simmer for 10 minutes.
4. Add the tomato paste and simmer for an additional 5-7 minutes. Remove from the heat, transfer to a casserole dish, and serve.
