Roasted ratatouille pasta

Roast Italian cuisine Категорія страви

Roasting

Adapted from Food52 Vegan by Gena Hamshaw. Use the quantities as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I've made nearly a quadruple recipe, so don’t be afraid to load up a roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. Most recently, when my roasting pan was completely loaded — I cut all of those vegetables pictured in photo 2—I used 1/2 cup olive oil and 1/4 cup balsamic vinegar. If you're feeling lazy, you can toss the thyme sprigs with the vegetables before roasting (as opposed to chopping the leaves), and extract the sprigs afterwards.