Teresa's Recipes
Ratatouille Ristretto: A Medley of Roasted Vegetables in a Rich Tomato Sauce
Our Ratatouille Ristretto takes you on a culinary journey to the heart of Provence with its vibrant colors and intoxicating aromas. This recipe is a delightful twist on the classic French dish, featuring a mélange of roasted vegetables generously enveloped in a robust tomato sauce. Each mouthful boasts a wonderful explosion of flavors, with the earthy tones of the vegetables perfectly complementing the tangy richness of the sauce.
Ingredients
- 1 large, diced Eggplant
- 1 large, diced Zucchini
- 1 large, diced Yellow Squash
- 1, diced Red bell pepper
- 1, diced Yellow bell pepper
- 1, diced Onion
- 3, minced Garlic cloves
- 3 tablespoons Olive oil
- to taste Salt and pepper
- 4 large, diced Tomatoes
- 2 tablespoons Tomato paste
- 1/4 cup, chopped, plus extra for garnish Fresh basil leaves
- 2 tablespoons Fresh thyme leaves
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 230
- Fat: 9g
- Carbs: 31g
- Protein: 6g
- Sodium: 350mg
- Sugar: 15g
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, combine the diced eggplant, zucchini, yellow squash, red and yellow bell peppers, onion, and minced garlic.
- Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and pepper, and toss well to ensure they are evenly coated.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare the tomato sauce. In a saucepan, heat the remaining tablespoon of olive oil over medium heat.
- Add the diced tomatoes and tomato paste to the saucepan, followed by the chopped basil, thyme, salt, and pepper. Cook for 10 minutes, stirring occasionally.
- After the vegetables are roasted, remove the dish from the oven and evenly pour the tomato sauce over the vegetables. Gently stir the vegetables and sauce together.
- Return the dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld together.
- Serve the Ratatouille Ristretto hot, garnished with extra fresh basil leaves. Bon appétit!