Tuesday, April 21, 2009
Quick and Easy. And Healthy.
I served roasted ratatouille on Sunday with polenta on the side. This recipe was adapted from Simple Suppers by the Moosewood Collective. Because this dish uses fairly delicate vegetables, they should be monitored closely as they are roasting in the oven. Although I cut the 45-minute cooking time (as set forth in the cookbook) by 10 minutes, the vegetables still ended up being a slightly overcooked. I will make sure to knock another 5-10 minutes off the cooking time (total cooking time, 25 minutes) the next time I make this dish.
Makes approximately 4 servings
1 eggplant, peeled
2 red, green, or yellow bell peppers
6 garlic cloves, coarsely chopped
1/3 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup packed fresh basil leaves
Parmesan or Pecorino Romano cheese, grated (optional)
Preheat oven to 450 degrees.
Cut the vegetables into 1-inch chunks. Toss the vegetables, along with the olive oil, garlic, salt, and pepper, in a large bowl. Spread the vegetables on a baking sheet (or two) and place it in the oven.
Roast for 10 minutes and then stir the vegetables. Continue checking the vegetables and stirring them every 10 minutes. Remove them from the oven when they become fork-tender (as opposed to mushy).
Place the vegetables in serving bowls, garnish with the chopped basil, and serve. Pass the grated cheese at the table.