Saucy Roasted Ratatouille
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. If serving over pasta, prepare pasta now.
  3. 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.
  4. Spread vegetables evenly on a lined baking sheet and bake at 400 degrees for 15-20 minutes. until vegetables are tender.
  5. 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.
  6. Toss white wine sauce with vegetable mixture and serve over pasta or as a side or even as a stand alone dish.
  7. Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/saucy-roasted-ratatouille/