Roasted Ratatouille With Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
This is another Rachel Ray ratatouille recipe. Similar to 3beachbabes, but not the same. Ingredients:
1/4 cup olive oil |
2 zucchini, sliced into 1-inch pieces |
1 eggplant, cut into 1-inch pieces |
1 large onion, chopped |
1 red bell pepper, cut into 1-inch pieces |
1 pint grape tomatoes |
12 sprigs fresh thyme |
4 garlic cloves, minced |
8 ounces orecchiette or 8 ounces orzo pasta |
salt and pepper |
Directions:
1. Preheat oven to 350°F Put all the vegetables, including thyme and garlic, in a 9 x13 pan. Drizzle with olive oil; season with salt and pepper; toss to coat.
2. Cover tightly with foil and roast for 45 minutes. Uncover, stir, and roast for another 45 minutes. Discard the thyme stems.
3. About 10 minute before the veggies are done, cook the pasta according to package instructions. Drain and toss with the roasted veggies. Garnish with extra thyme leaves.
|
|