Roasted Ratatouille

Roasted Eggplant

A late summer harvest of tomatoes, eggplant, summer squash, sweet peppers and onions were roasted up in individual batches, then gently mixed together, and stashed in the freezer as part of our winter stores.

Local ingredients: Eggplant and sweet onions from Touching Earth Farm; tomatoes from Pickpocket Farm; red and yellow peppers from New Roots Farm; green peppers from Meadow’s Mirth; summer squash, parsley, and garlic from the garden.

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5 Responses to Roasted Ratatouille

  1. Norma Chang says:

    Do you season the veggies before roasting?

    • leduesorelle says:

      Hi, Norma — I just toss each vegetable in olive oil and roast at 400°F, a little broiling at the end if you want more color, then lightly seasoned with salt and pepper when the vegetables are mixed together. I adjust seasoning after the ratatouille has been reheated, which finishes cooking the vegetables.

  2. Lovely idea to roast the veggies first. They don’t look as mushy as some ratatouille gets.

  3. Pingback: Late Summer Temptations… | Breaking New Ground – Zone 5

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