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Roasted Pepper Ratatouille


    Roasted Pepper Ratatouille

    1 large sweet onion, chopped
    6 large garlic cloves, peeled
    2 red bell peppers, seeded and julienned
    1 yellow bell pepper, seeded and julienned
    1 green bell pepper, seeded and julienned
    1/3 cup (80 mL) extra-virgin olive oil
    Salt and freshly ground black pepper
    1 lb (450 g) unpeeled eggplant, trimmed and cut into 1/2 inch (1 cm) chunks
    2 - 10 in (25 cm) zucchinis, coarsely chopped 
    1/2 cup (125 mL) vegetable stock or tomato juice (optional) 1 - 28 oz (796 mL) can diced tomatoes, including juice
    1/2 cup (125 mL) fresh basil, chopped
    1/2 tsp (2 mL) crushed red peppers
    1/2 tsp (2 mL) fennel seed, crushed
    1 cup (250 mL) feta, crumbled
    Arugula leaves


    Preheat oven to 500 F (260 C). Position oven rack on top level. Lightly oil large baking sheet and set aside.

    Combine onion, garlic, and peppers in large bowl. Drizzle with 2 Tbsp (30 mL) olive oil and sprinkle with a little sea salt and freshly ground black pepper. Toss to coat evenly and spread out in a single layer on prepared baking sheet. Bake on top rack in preheated oven for 20 minutes. Stir occasionally for even roasting. (Be careful when opening the oven, as escaping steam from the roasting vegetables can scald.)

    Meanwhile, to release some of the bitter juices from the eggplant, toss with salt and place in a sieve. Cover sieve with a plate just small enough to fit snugly inside sieve. Place a weight on top, such as a 28 oz (796 mL) can of tomatoes. Set in sink to drain for 30 minutes. Remove plate. Rinse eggplant with cold running water and pat cubes dry with paper towels.

    Place in large, heavy saucepan along with oven-roasted vegetables, zucchini, stock, tomatoes, and seasonings. Cover. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally until vegetables are done as you like. Serve immediately, or cool, cover, and refrigerate overnight for flavours to blend.

    Excellent served hot or cold with crumbled feta and fresh arugula. Can be refrigerated for several days. Enjoy with crisp toasted slices of whole wheat baguette. Serves 10.

    Each serving contains: 174 calories; 2.8 g protein; 11.6 g total fat (3.4 g sat. fat, 0 g trans fat); 11 g carbohydrates; 3 g fibre; 309 mg sodium

    source: "Game Night Munchies", alive #327, January 2010


    Roasted Pepper Ratatouille



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