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"Rat-a-tat 2e" Roasted Veggies (ratatouille) – Fork Yeah Cookbooks

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"Rat-a-tat 2e" Roasted Veggies (ratatouille)

"Rat-a-tat 2e" Roasted Veggies (ratatouille).

Ingredients of "Rat-a-tat 2e" Roasted Veggies (ratatouille)

  1. You need 1 small of bell pepper, red.
  2. Prepare 1 small of bell pepper, orange.
  3. You need 1 small of bell pepper, yellow.
  4. You need 1 small of eggplant ( I like to use the long skinny Japanese variety, easier to chop!).
  5. It’s 1 medium of zucchini (courgette).
  6. Prepare 1 medium of onion (sweet vidalia).
  7. Prepare 1 bunch of whole garlic cloves, peeled.
  8. It’s 1 of mushrooms (optional).
  9. Prepare 1 of rosemary, basil, and thyme (fresh or dried, to taste – I use about 1/2 tsp each of dried).
  10. Prepare 1/4 cup of olive oil (good quality).

"Rat-a-tat 2e" Roasted Veggies (ratatouille) instructions

  1. Preheat oven to 400° F..
  2. Chop veggies into 1" chunks..
  3. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated..
  4. Place veggies in foil-lined, deep roasting tray, roast for 30-40 min..
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It's gluten-free, dairy-free, vegan-friendly and has no

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