"Rat-a-tat 2e" Roasted Veggies (ratatouille)

Name: "Rat-a-tat 2e" Roasted Veggies (ratatouille)
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 small bell pepper, red; 1 small bell pepper, orange; 1 small bell pepper, yellow; 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!); 1 medium zucchini (courgette); 1 medium onion (sweet vidalia); 1 bunch whole garlic cloves, peeled; 1 mushrooms (optional); 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried); 1/4 cup olive oil (good quality)

Uninstalled @cook_3546690

Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love.

Uninstalled @cook_3546690

Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love.

Saved

Ingredients

1 hour

8 servings

1 smallbell pepper, red
1 smallbell pepper, orange
1 smallbell pepper, yellow
1 smalleggplant ( I like to use the long skinny Japanese variety, easier to chop!)
1 mediumzucchini (courgette)
1 mediumonion (sweet vidalia)
1 bunchwhole garlic cloves, peeled
1mushrooms (optional)
1rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
1/4 cupolive oil (good quality)

Saved

Steps

1 hour

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.