You are looking for idea recipes pan roasted ratatouille for 2 that are unique? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious pan roasted ratatouille for 2 should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of pan roasted ratatouille for 2, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare pan roasted ratatouille for 2 delicious wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required in make

1. Prepare 1.5 cups baby tomatoes
2. Take 1 medium onion, cut into 1-inch pieces (any color is fine)
3. Use 1/2 (1 pound) eggplant, cut into 1.5-inch cubes (peeled if Italian, peeling not necessary if Chinese or Japanese eggplants, which have a much more delicate peel) This is about 2 cups
4. Take 1 medium red, yellow or orange bell pepper, cored and cut into 1-inch pieces
5. Take 4 Tablespoons olive oil
6. Use 1-2 cloves garlic, minced (1/2 to 1 Tablespoon, depending on how garlicky you like your food)
7. Prepare 1/4 cup chopped parsley
8. Prepare 1/2 teaspoon kosher salt to start
9. Prepare 1/8 teaspoon black pepper

Add chopped vegetables and toss to coat. In a medium bowl, stir together dressing ingredients. Dice the onion and add it to the pot. Add the tomatoes and bundle of thyme.

Step by step to make Pan Roasted Ratatouille for 2:

1. In a large pan (10 or 12-inch) with 2 Tablespoons of olive oil in it, add all the tomatoes, onion, eggplant, and bell pepper, and spread it out in an even layer over the entire cooking surface.
2. Put the pan on medium low heat, and let the veg roast, undisturbed, for about 12 minutes.
3. Add another 2 Tablespoons of oil and stir the veg to redistribute back into an even layer over the entire cooking surface, making sure all of your eggplant pieces are touching the cooking surface. Let the veg roast undisturbed again for another 12 minutes or so.
4. Add the garlic, parsley on top, and distribute the salt and pepper over the entire area of the ratatouille and gently and thoroughly fold into the veg mixture to ensure even seasoning throughout. Spreading the seasoning over the entire surface area of the ratatouille before folding it in helps to distribute it evenly and also prevents having to disturb the veg too much in order to get the seasoning incorporated.
5. Let the rataouille pan roast another 5 minutes or so, and that's it! Enjoy! :)
6. Done and ready to serve!

Taste and season with salt and pepper. Place the chopped eggplant, bell peppers, red onion, zucchini, and yellow squash on the baking sheet along with the whole cloves of garlic still in their skin. Drizzle the olive oil over the veggies then season with crushed red pepper flakes, herbs de Provence, sea salt, and freshly cracked pepper, to taste. Using a non-stick pan, lightly sautéed minced garlic and onion with olive oil. How To Make This Roasted Ratatouille Recipe In a medium bowl, toss together the eggplant, pepper, tomatoes, garlic, oil, oregano, salt, pepper, and thyme.

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