Again looking for idea recipes "rat-a-tat 2e" roasted veggies (ratatouille) that are unique? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious "rat-a-tat 2e" roasted veggies (ratatouille) should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of "rat-a-tat 2e" roasted veggies (ratatouille), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare "rat-a-tat 2e" roasted veggies (ratatouille) good home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required in make

1. Prepare 1 small bell pepper, red
2. Prepare 1 small bell pepper, orange
3. Use 1 small bell pepper, yellow
4. Prepare 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!)
5. Prepare 1 medium zucchini (courgette)
6. Prepare 1 medium onion (sweet vidalia)
7. Take 1 bunch whole garlic cloves, peeled
8. Use 1 mushrooms (optional)
9. Prepare 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
10. Use 1/4 cup olive oil (good quality)

In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Here is how you cook it. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.

How to cook "Rat-a-tat 2e" Roasted Veggies (ratatouille):

1. Preheat oven to 400° F.
2. Chop veggies into 1" chunks.
3. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.
4. Place veggies in foil-lined, deep roasting tray, roast for 30-40 min.
5. Done and ready to serve!

In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated. In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated. Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven.

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