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Ratatouille Nicoise
Stewed Vegetables
1 small butternut squash, cut into cubes
2 medium zucchini, cut into 3/4-inch slices
1 red bell pepper, cut into strips
5 plum tomatoes, halved lengthwise
2 cloves garlic
2 sprigs rosemary
2 sprigs thyme
4 TBS olive oil, divided
3/4 tsp. salt
1/4 tsp. black pepper
2 TBS capers, drained (optional)
Preheat oven to 375-degrees F. In a bowl, toss cubed butternut squash, sliced zucchini, red bell pepper strips, tomatoes, garlic, rosemary and thyme with two tablespoons olive oil. Arrange vegetables in a single layer in a large baking dish; roast vegetables for about twenty-five minutes. Once the garlic has browned, remove and set aside. Continue to cook remaining vegetables for an additional fifteen minutes or until golden brown around the edges. Remove from oven and transfer vegetables to a large bowl. In a small bowl, mash the reserved garlic with a fork until a smooth paste forms; mix in remaining two tablespoons of olive oil. Toss roasted ratatouille with the garlic dressing, salt, black pepper and drained capers. Serve warm or at room temperature. Recipe makes about eight servings.
*Ratatouille Nicoise image (C) Benoit 5656 (2008). Image released into the public domain by author and copyright holder.
Related Link:
Food Fare Culinary Collection: French Nourriture
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