Roasted Ratatouille With Lentils |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner. Ingredients:
1 cup le puy french lentils |
2 1/2 cups vegetable broth |
1 cup white wine |
1 teaspoon kosher salt |
2 teaspoons herbes de provence |
1 bay leaf |
1 sprig rosemary |
2 medium eggplants, cubed |
3 medium zucchini, halved & sliced |
3 red bell peppers, cut into 1-inch pieces |
1 large onion, peeled, halved & sliced |
6 roma tomatoes, quartered lengthwise |
1 head garlic, cloves peeled & halved |
2 tablespoons crushed rosemary (or minced) |
1 cup extra virgin olive oil |
2 teaspoons kosher salt |
Directions:
1. Preheat oven to 450°F.
2. Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
3. Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
4. Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.
5. Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them.
6. Combine all ingredients in a large bowl and enjoy.
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