RATATOUILLE - BAKED

RATATOUILLE - BAKED image

Yield 14 12 ounce servings

Number Of Ingredients 14

1 medium-sized onion peeled and, chopped into bite-sized pieces
2 large eggplant, trimmed, peeled, and cut into bite-sized pieces
1 yellowstick zucchini or summer squash, trimmed, peeled, and cut into bite-sized pieces
1zucchini, trimmed, peeled, and cut into bite-sized pieces
1 broccoli crown, broken up into tiny pieces
1 sweet orange pepper, seeded, and cut into bite-sized pieces
1 sweet red pepper, seeded, and cut into bite-sized pieces
1 can (16 ounces) chunky crushed tomatoes
1-2 tablespoons good balsamic vinegar
4 cloves garlic, peeled, and cleaned
3 tablespoons fresh basil, minced
1 tablespoon fresh oregano
A pinch of fresh leaf thyme
Kosher salt and pepper to taste

Steps:

1. Preheat your oven to 350oF. 20 minutes before baking. 2. In large soup pot, combine the fresh vegetables. Place 4 peeled garlic cloves in a mini food processor. Mince the garlic. Add the fresh herbs and mince again. Now add the balsamic vinegar, and mince for the final time. Now pour the crushed tomatoes over the fresh vegetables. Lastly, using a spatula, place the minced herbs and garlic over the crushed tomatoes. Mix thoroughly until all the vegetables are well covered. Transfer to one or two large casseroles. 2. Cover and bake for 35 to 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid. 3. Ratatouille is delicious straight from the oven, at room temperature, or cold. For a Middle-Eastern flavor, add 1 tablespoon of plain yogurt for each serving of cold ratatouille.