Pan Roasted Ratatouille Vegetables Recipe

Name: Pan Roasted Ratatouille Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons champagne vinegar; 1/4 cup grape tomatoes halved; 2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained; 1/2 teaspoon kosher salt; 2 medium zucchini ends trimmed, cut into 4-inch sections; 2 yellow squash medium, ends trimmed, cut into 4-inch sections; 1 japanese eggplant medium, ends trimmed, cut into 4-inch sections; 1 yellow onion medium, peeled; 3 tablespoons olive oil divided; 1 red pepper large, thinly sliced; 1 cup grape tomatoes halved; 1 teaspoon fresh thyme leaves; 1 teaspoon kosher salt; 1/4 cup basil leaves thinly sliced

Servings: persons

1/4 cup olive oil
2 tablespoons champagne vinegar
1/4 cup grape tomatoes halved
2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained
1/2 teaspoon kosher salt
2 medium zucchini ends trimmed, cut into 4-inch sections
2 yellow squash medium, ends trimmed, cut into 4-inch sections
1 japanese eggplant medium, ends trimmed, cut into 4-inch sections
1 yellow onion medium, peeled
3 tablespoons olive oil divided
1 red pepper large, thinly sliced
1 cup grape tomatoes halved
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/4 cup basil leaves thinly sliced

1
Place Dressing ingredients in KitchenAid(R) Blender. Process on speed 4 (puree) until smooth, scraping down sides asneeded.
2
Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one zucchini piece on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place large bowl under blade to catch spiralized zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini, squash, eggplant and onion, keeping each vegetable separate.
3
Heat 2 teaspoons oil in large skillet over medium-high heat; add onions. Cook 1 to 2 minutes or until softened. Removefrom pan; cover to keep warm. Repeat with eachof the remaining vegetables, adding oil as needed in 2 teaspoon increments, and cooking just until tender.
4
Return all cooked vegetables to pan; add tomatoes, thyme, and salt. Cook 1 minute or until heated through. Remove from heat; gently toss with Dressing and garnish with basil.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons champagne vinegar, 1/4 cup grape tomatoes halved, 2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained, and more.

Yes, Pan Roasted Ratatouille Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Ratatouille Vegetables

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