Ratatouille

Name: Ratatouille
Yield: 10
Ingredients: 2 lb roma tomatoes; 2 each eggplant (medium); 2 each bell peppers (red orange or yellow); 2 each zucchini; 2 each yellow squash; 5 tbsp olive oil; 1.50 tsp sea salt; 2 each yellow onions; 4 tbsp minced garlic; 0.25 cup(s) fresh basil chopped; 0.50 tsp crushed red pepper; 0.50 tsp italian seasoning; 0.50 tsp ground black pepper

By: Miarazzo Team | Miarazzo Official

Tasty French dish with loads of vegetables.

Prep Time 75 mins

Cook Time 45 mins

Servings 10

Category Vegetable

Ingredients

2 lb roma tomatoes
2 each eggplant (medium)
2 each bell peppers (red orange or yellow)
2 each zucchini
2 each yellow squash
5 tbsp olive oil
1.50 tsp sea salt
2 each yellow onions
4 tbsp minced garlic
0.25 cup(s) fresh basil chopped
0.50 tsp crushed red pepper
0.50 tsp italian seasoning
0.50 tsp ground black pepper

Instructions

TOMATO SAUCE:
1.) Puree tomatoes
2.) Sautee onions until caramelized in a large pot.
3.) Add garlic to onions and sauté a few minutes.
4.) Add pureed tomatoes and all spices to the sauté.

ROASTED VEGGIES:
1.) Preheat oven to 425 degrees
2.) Chop squash, peppers, and zucchini and mix in large bowl with olive oil.
3.) Spread layer of veggies on parchment paper on a couple of large pans and bake 20 minutes or so, until roasted.
4.) Chop eggplant and mix in large bowl with olive oil.
5.) Spread layer of eggplant on parchment paper on a couple of large pans and bake 20 minutes or so, until roasted.

FINALE DISH:
1.) Add all roasted veggies to the tomato sauce and simmer for 5 minutes.

BASE: Cook 2 cups of barley in Instant Pot for base to put ratatouille on top of when serving.

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