Reviews (1) Add Rating & Review 18 Ratings 5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 06/09/2017 This look delicious - but the photo seems to have tomatoes in it, as do some traditional recipes, but the tomatoes are not in the listed ingredients. I wonder if they need to be cooked for a shorter time than the other veg?
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Gallery Roasted Ratatouille Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 yellow squash 4 Japanese eggplants, sliced in half lengthwise 1/4 cup olive oil Salt and freshly ground black pepper, to taste 1 red pepper, stem and seeds removed 1 tablespoon roughly chopped fresh thyme leaves
Cook’s Notes Japanese eggplants are long, thin, and pale purple. They are often found in Asian markets. Small Italian eggplants can be used if you prefer.
Gallery Roasted Ratatouille
Recipe Summary Servings: 4
Gallery
Roasted Ratatouille
Roasted Ratatouille
Roasted Ratatouille
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 yellow squash 4 Japanese eggplants, sliced in half lengthwise 1/4 cup olive oil Salt and freshly ground black pepper, to taste 1 red pepper, stem and seeds removed 1 tablespoon roughly chopped fresh thyme leaves
Directions
Heat oven to 450 degrees. Cut squash lengthwise into 3/4-inch-thick slices. Liberally brush both sides of the eggplants and squash with olive oil, and sprinkle with salt and black pepper. Arrange the eggplant and squash on a large baking pan.
Cut the red pepper lengthwise into 3/4-inch-thick slices, and toss with the remaining olive oil. Sprinkle with salt and pepper, and place on the baking pan with the other vegetables. Sprinkle the vegetables with thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from the oven, and serve.
Cook’s Notes Japanese eggplants are long, thin, and pale purple. They are often found in Asian markets. Small Italian eggplants can be used if you prefer.
Cook’s Notes
Japanese eggplants are long, thin, and pale purple. They are often found in Asian markets. Small Italian eggplants can be used if you prefer.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/09/2017 This look delicious - but the photo seems to have tomatoes in it, as do some traditional recipes, but the tomatoes are not in the listed ingredients. I wonder if they need to be cooked for a shorter time than the other veg?
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0
18 Ratings 5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0
18 Ratings 5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 5 3 star values: 11 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/09/2017 This look delicious - but the photo seems to have tomatoes in it, as do some traditional recipes, but the tomatoes are not in the listed ingredients. I wonder if they need to be cooked for a shorter time than the other veg?Martha Stewart Member
Rating: Unrated 06/09/2017
This look delicious - but the photo seems to have tomatoes in it, as do some traditional recipes, but the tomatoes are not in the listed ingredients. I wonder if they need to be cooked for a shorter time than the other veg?
Rating: Unrated
All Reviews for Roasted Ratatouille
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Ratatouille
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
