Ratatouille

 

I love ratatouille because it is so versatile.  It can be a side dish, or you can toss it with pasta for a healthy and complete meal.  There are lots of variations on the various herbs used, but the most traditional herbs are lavender, rosemary, thyme, and basil which are commonly referred to as Herbes de Provençe.   Some mixtures also have fennel and sage in them.  I sometimes just chop all the veggies the same size, toss it with some olive oil and herbs and spread it on a baking sheet and place it a 425 degree oven on the bottom shelf and roast the veggies.  It takes about 20 minutes and I toss them a few times during the roasting.  Delicious and healthy!  Roast some chicken breasts at the same time and you have dinner in 20 minutes.  Click here for the recipe……

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