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Ratatouille for the Freezer

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      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.

      Ratatouille for the freezer

      Course: Dinner, Lunch, Main Course
      Cuisine: French
      Keyword: egg plant, freezer, Vegetable, vegetarian, zucchini
      Servings: 15 approx

      Ingredients

      • 8 oz Red onion Cut in 1" pieces
      • 8 oz Yellow onion Cut in 1" pieces
      • 10 oz Red Bell Pepper Cut in 1" pieces
      • 10 oz Yellow Bell Pepper Cut in 1" pieces
      • 2 lbs Zucchini Cut in 1" pieces
      • 1 Egg plant
      • 4 ea Garlic, finely chopped
      • 28 oz Cherry tomatoes
      • 14 oz Diced tomatoes
      • 1 tbsp Granulated sugar
      • 2 tbsp Red wine vinegar

      Instructions

      • Heat oven to 400F.
      • Spread the onions evenly in a roasting pan and season. Roast for 25 minutes until slightly charred and nicely softened.
      • Repeat the process with the bell peppers roasting for about 20 minutes.
      • Repeat again with the zucchini, roasting for 15 minutes.
      • 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.
      • 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.
      • Add the roasted vegetables and mix well. Cool and divide into 5 3 cup containers for freezing.
      Tried this recipe?Let us know how it was!

      Ian Cooks

      TasteofCotswoldDowns.com site owner

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