1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Roasted Ratatouille

Serves 4-6

1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces
2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces
1 bell pepper, chopped into 1 1/2 inch pieces
1 pint cherry tomatoes
1/2 large red onion, chopped into 1 1/2 inch pieces

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 cup red wine
3 cloves garlic, minced


Preheat the oven to 400 F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.



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