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Roasted Ratatouille Recipe with Balsamic Vinegar
Roasted Ratatouille Recipe with Balsamic Vinegar
2
alexandracooks.com

Roasted Ratatouille = The Best Ratatouille | Alexandra's Kitchen

127 ratings
· 1 serving
Roasted Ratatouille = The Best Ratatouille. This recipe is incredibly forgiving. I make it every summer when I am overloaded with eggplant, tomatoes, peppers, zucchini, and onions. What I love about this roasted ratatouille's flavor is the subtle bite lent by the balsamic vinegar, which evokes eggplant caponata and imparts a mellow sweetness. Spread over toast, tossed with pasta, spooned over polenta, this roasted ratatouille is irresistible! #ratatouille #roasted #pasta #summer #eggplant…
alexandracooks
Alexandra Stafford | Alexandra's Kitchen

Ingredients

Produce
• 1 12 ounces eggplant
• 2 12 ounces zucchini
• 1 Basil
• 4 cloves Garlic
• 1 Shallot
• 2 tsp Thyme, fresh
• 1 1/4 lbs Tomatoes
• 1 Yellow or white onion
Canned Goods
• 1 Ratatouille, roasted
Condiments
• 2 tbsp White balsamic vinegar
Pasta & Grains
• 1 Pasta, dried
Baking & Spices
• 1 tsp Kosher salt plus more
• 1 Pepper, Freshly cracked
Oils & Vinegars
• 1/4 cups Olive oil
Dairy
• 1 Parmesan
Other
• 2 Red bell (or other) peppers, seeded and coarsely chopped

7 Comments