Wednesday, May 4, 2011

Roasted Ratatouille Perhaps







You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.  Julia Child (1912-2004)
I used to make enormous vats of ratatouille that would sit in a steam table all night and as the evening progressed the veggies would continue to cook until they were indistinguishable mush.  I HATED IT!  Now, when I get the urge for all the lucious goodness of fresh  veggies, I make ratatouille my way and it makes me very happy.   A roasted ratatouille in a way with the delightful addition of kalamata olives.  I would even serve this cold, with crumbled feta cheese as a salad course.  Eggplant is so underutilized and this is a good side dish.


1 medium eggplant, about 1 lb peeled & cubed
1 medium red bell pepper, cut into chunks
1 medium yellow bell pepper cut into chunks
1 small onion (or ½ cup) sliced
1 cup sliced fresh mushrooms
1 package of grape tomatoes, washed
1 cup Greek olives (kalamata)
2 large clove garlic, finely chopped
½ tsp oregano
2 Tbsp chopped fresh parsley
2 Tbsp balsamic vinegar
salt & pepper to taste
½ cup x.virgin olive oil


Place vegetable chunks and olives in a large bowl.
sprinkle herbs, salt & pepper, balsamic vinegar and olive oil over all, and toss to combine. spread vegetables in a greased, shallow baking pan.
400°F for 35 to 40 minutes, stir halfway through.
serve with freshly grated romano or parmesan cheese if desired.
or cool and serve with crumbed feta cheese and a sprinkle of fresh chopped parsley to brighten the  dish.

A convenient link to the local Saturday Morning Markets, with their hours of operation.

Eggplant on FoodistaEggplant

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