Ratatouille of Roasted Vegetables

Name: Ratatouille of Roasted Vegetables
Ingredients: 1 large head garlic; 12 ripe plum tomatoes, cored, halved and seeded; 1 eggplant (1 to 1 1/4 lb.), cut lengthwise into 1/2-inch thick slices; 2 small zucchini, cut in half lengthwise; 2 small summer squash, cut in half lengthwise; 1 Spanish onion, cut into 1/2-inch thick slices; 1 large red bell pepper, cut in half lengthwise and seeded; 1 large yellow bell pepper, cut in half lengthwise and seeded; 1/4 c. chopped fresh basil; 2 tbsp. olive oil (preferably extra-virgin); 1 tbsp. chopped fresh thyme; 1 tsp. dried oregano; 2 bay leaves; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper

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Ratatouille Of Roasted Vegetables is an impressive dinner. Made with 1 large head garlic, 12 ripe plum tomatoes, cored, halved and seeded, 1 eggplant (1 to 1 1/4 lb.), cut lengthwise into 1/2-inch thick slices, 2 small zucchini, cut in half lengthwise and 2 small summer squash, cut in half lengthwise, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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🔗 Recipe adapted from RecipeNLG-Full

#Roasted #Dinner

📊 At a Glance

Difficulty Hard