Ingredients
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8 oz Onion - RedCut in 1" chunks
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8 oz Yellow OnionsCut in 1" chunks
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10 oz Bell pepper - redCut in 1" chunks
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10 oz Bell pepper - YellowCut in 1" chunks
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2 lbs ZucchiniCut in 1" chunks
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1 ea EggplantSee note in instructions
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4 cloves, crushed Garlic, fresh
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28 oz Cherry tomatoes
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14 oz can Diced tomatoes
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1 tbsp Sugar
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2 tbsp Red wine vinegar
Directions
This great recipe for ratatouille simply full of oven baked/roasted fresh vegetables can be easily frozen in 5 two person servings and then can be finished off with any of three tasty combinations of flavors including: Greek ratatouille vegetarian bake with feta: Ratatouille vegetarian chili baked potato jackets: Stuffed peppers with ratatouille and cheese.
Bookmark MeSteps
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1
Done
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Heat oven to 400 F |
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2
Done
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Spread the onions evenly in a roasting pan and season. Roast for 25 minutes until slightly charred and nicely softened. |
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3
Done
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Repeat the process with the bell peppers roasting for about 20 minutes. |
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4
Done
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Repeat again with the zucchini, roasting for 15 minutes. |
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5
Done
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Slice the eggplant into 1" thick rounds but only cut as many as you can fit into a non-stick frying pan at one time. If you cut too many at once they will brown quickly. Cook the eggplant rounds over a high heat until charred on both sides then remove to a microwave safe plate. Repeat until all the eggplant is cooked. Cover the eggplant with cling film and make a couple of holes for steam to escape. Microwave for 5 minutes or until soft. This also may have to be done in batches. |
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6
Done
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Cut the eggplant into chunks. While the vegetables are roasting, place the garlic in a dutch oven with about 4oz of water and simmer until the water has almost gone, then add the tomatoes (both kinds), the sugar, vinegar and a good seasoning with salt and pepper Simmer for 20 minutes. |
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7
Done
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Add the roasted vegetables and mix well. Cool and divide into 5 3 cup containers for freezing. |
