Saucy Roasted Ratatouille
Prep time
Cook time
Total time
Author: Sally Twellman
Serves: 8
Ingredients
- 1 medium eggplant, skinned and cubed
- 8oz mushrooms, sliced
- 1 cup sweet yellow onion
- ½ yellow bell pepper (red or orange will work too)
- 4-6 cloves of gralic minced (tons, I told you!)
- 2-3 cups of cherry tomatoes, sliced in half
- 1½ Tbsp Rosemary, fresh
- 1½ Tbsp Oregano, fresh
- 1 Tbsp Basil, minced
- 1 cup chicken broth (can sub vegetable broth too)
- 2Tbsp unsalted butter
- ½ cup White wine
- ¼ cup Lemon Juice
- Course Sea Salt
- Fresh Ground pepper
- 2 Tbsp Olive Oil
Instructions
- Put cube eggplant into a colander and generously salt, set aside to all bitter liquids to be leached my salt. Meanwhile, cut remaining vegetables and Mince herbs and garlic.
- If serving over pasta, prepare pasta now.
- Rinse extra salt from eggplant. Add eggplant and other vegetables to large bowl and add 2Tsbp Olive oil and oregano and Rosemary. Toss to combine.
- Spread vegetables evenly on a lined baking sheet and bake at 400 degrees for 15-20 minutes. until vegetables are tender.
- While veggies are roasting, add butter to a small sauce pan. Allow better to melt and slightly brown. Add chicken broth, white wine and lemon juice to the butter, allow to reach a simmer for 5 min to cook alcohol off. Remove from heat and add basil.
- Toss white wine sauce with vegetable mixture and serve over pasta or as a side or even as a stand alone dish.
- Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/saucy-roasted-ratatouille/
