Roast until the vegetables are golden on the edges, 10 minutes for the eggplant and 15 to 20 minutes for the peppers and squash. Stir the vegetables, spread them evenly and switch the pans between the oven racks. Place the sheet pan with eggplant on the middle rack and the sheet pan with the peppers and zucchini on the top rack.On the second sheet pan, toss the bell peppers, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt.Spread the eggplant in a single layer and sprinkle with ¼ teaspoon of the salt. On one sheet pan, toss the eggplant with 1 tablespoon of the olive oil until lightly coated.In a food processor, pulse the tomatoes until broken into a frothy pulp, about 15 pulses. Using a paring knife, core and quarter the tomatoes.Line two rimmed sheet pans with parchment paper. Place one oven rack in the middle of the oven and a second rack in the upper third of the oven.½ teaspoon L&B Zing! Salt-Free All Purpose Seasoning ¼ cup chopped fresh basil, plus more for garnish ¾ teaspoon fine sea salt, divided, plus more to tasteġ large red, orange or yellow bell pepper, cut into ¾-inch piecesġ medium zucchini, diced into ½-inch piecesġ large yellow squash, diced into ½-inch pieces Pair it with some crusty bread for dipping and you’ll have a healthy, homemade meal made in vegetable heaven.Ģ pounds ripe red tomatoes (about 6 medium tomatoes)ġ medium eggplant, diced into ½-inch piecesģ tablespoons extra virgin olive oil, divided It also tastes great alongside meat or fish. It’s scrumptious on its own or served over rice or potatoes. Plus, you can use the leftovers as a start to a variety of family-friendly weeknight meals. It will fill your kitchen with a garden of yummy smells. Ratatouille traditionally takes a bit of time to simmer on the stove and cook down, making it the perfect weekend project or Sunday dinner. Combined with fresh tomatoes, eggplant, squash, zucchini, bell peppers, onions and a dash of other seasonings, this dish is so simple and naturally flavorful, you’ll relish in every satisfying bite without feeling overstuffed. While there are countless versions of Ratatouille, our unique version of this beloved recipe gets its name from our signature L&B Zing! Salt-Free All Purpose Seasoning, which is a mix of lemon pepper, garlic and orange peel. Indeed, this vibrant and hearty stew tastes like a big pot of summer, but it’s comforting and cozy enough to eat year-round. The origin of the name “Ratatouille” itself even smacks of the intoxicating mix of aromatic herbs and vegetables - the French word “rata” loosely translates to “chunky,” and “touliller” indicates the action of mixing ingredients. After all, the dish originated in the Provence countryside, where farmers needed to make use of their harvest at the end of the season. If you’re looking for a fresh way to use your summer garden veggies, this Ratatouille recipe is definitely the answer.
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