ROASTED RATATOUILLE WITH LENTILS

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Roasted Ratatouille With Lentils image

Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner.

Provided by Elmotoo

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup le puy French lentils
2 1/2 cups vegetable broth
1 cup white wine
1 teaspoon kosher salt
2 teaspoons herbes de provence
1 bay leaf
1 sprig rosemary
2 medium eggplants, cubed
3 medium zucchini, halved & sliced
3 red bell peppers, cut into 1-inch pieces
1 large onion, peeled, halved & sliced
6 roma tomatoes, quartered lengthwise
1 head garlic, cloves peeled & halved
2 tablespoons crushed rosemary (or minced)
1 cup extra virgin olive oil
2 teaspoons kosher salt

Steps:

  • Preheat oven to 450°F.
  • Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
  • Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
  • Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.
  • Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them.
  • Combine all ingredients in a large bowl and enjoy.

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