Oven Roasted Ratatouille - A Hearty Vegetable Stew
Ingredients:
1 eggplant
2 zucchini
1 red onion
2 bell peppers
3 cloves of garlic thinly sliced
1 - 28 oz can of stewed tomatoes
1 - 15 oz can of fire roasted diced tomatoes
1 - 8 oz can of tomato sauce
splash of red wine vinegar
salt and pepper to taste
EVOO - extra virgin olive oil
Directions:
Preheat oven to 350F.
Chop vegetables into 1 inch chunks, toss together with EVOO, season with salt and pepper. Add to a large Dutch oven or enameled cast iron pot.
Pour the tomatoes over the vegetables, gently toss to coat all the vegetables.
Cover the pot with a lid or aluminum foil. Roast in the middle of the oven for 2 hours.
Remove from oven add a splash of red wine vinegar, stir gently, taste, and season if necessary. Serve with a warm loaf of crusty sourdough bread.
Makes 4 hearty portions.
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