How to Make Gordon Ramsay "Rat-a-tat 2e" Roasted Veggies (ratatouille)

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, "rat-a-tat 2e" roasted veggies (ratatouille). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

"Rat-a-tat 2e" Roasted Veggies (ratatouille) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. "Rat-a-tat 2e" Roasted Veggies (ratatouille) is something which I’ve loved my entire life. They’re fine and they look fantastic.

Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love. Roast until the vegetables are soft and. Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven.

To begin with this particular recipe, we have to first prepare a few components. You can have "rat-a-tat 2e" roasted veggies (ratatouille) using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Take 1 small bell pepper, red
2. Prepare 1 small bell pepper, orange
3. Take 1 small bell pepper, yellow
4. Take 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!)
5. Prepare 1 medium zucchini (courgette)
6. Get 1 medium onion (sweet vidalia)
7. Get 1 bunch whole garlic cloves, peeled
8. Get 1 mushrooms (optional)
9. Prepare 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
10. Get 1/4 cup olive oil (good quality)

This Mediterranean vegetable stew is delicious hot or cold and is naturally vegan and gluten-free. Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. Sprinkle with rosemary, thyme, salt and pepper. Toss with basil, olive oil and vinegar.

Instructions to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Preheat oven to 400° F.
2. Chop veggies into 1" chunks.
3. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.
4. Place veggies in foil-lined, deep roasting tray, roast for 30-40 min.

Sprinkle with rosemary, thyme, salt and pepper. Toss with basil, olive oil and vinegar. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Chop all the remaining veggies while the eggplant is sitting. Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.

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