One of the great benefits of roasting vegetables is that you conserve both the flavor and the important nutrients the vegetable provides. Unlike boiling or even steaming, the good stuff stays right where it should . . . in the vegetables.
Roasted ratatouille is a colorful dish from the South of France, offering a tasty way to enjoy roasted vegetables. It can be served as a side dish with chicken or fish, or over brown rice for a vegan, gluten-free option. Enjoy this delicious recipe from Sharp Best Health, Sharp’s employee wellness program.
This warm and savory dish is packed with nutrients, vibrant color and taste.
Yields 6 1-cup servings
8-10 whole garlic cloves, peeled
12 ripe plum tomatoes
2 small zucchini
1 large red bell pepper
1 large yellow bell pepper
2 tablespoons fresh, chopped thyme leaves
2 teaspoons dried lavender
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
A sprinkle of fresh, grated Parmesan cheese (optional)
Set oven racks at the two lowest levels; preheat to 400° F. Line two rimmed baking sheets with parchment paper and set aside.
Prepare vegetables: Cut all vegetables (except for garlic cloves) into approximately the same sizes. Don’t cut them too small or they will roast too quickly and risk burning. Place all vegetables in a large bowl along with the whole garlic cloves and toss with olive oil and herbs.
Spread the vegetables on the parchment-lined, rimmed baking sheets and roast in the oven until the vegetables are shriveled and browning at the edges. It will take between 35-45 minutes. Timing will depend on your oven and the size you cut your vegetables. When you smell them, check them.
Serve over rice, noodles or as a side dish.