Oven Roasted Ratatouille

This is a taste sensation that is a great change from the ordinary ratatouille. This sidedish is high in vitamin C and antioxidents, and with added goat cheese it smooth, creamy, and truly satisfying.

1 of each sweet red, green, and yellow pepper
1 large red onion
1 fennel bulb (anise)
1 cup large carrots or whole baby carrots
2 tomatoes
1 sweet potato, peeled
6 cloves garlic, peeled
¼ cup olive oil
½ cup water
¼ cup lemon juice
½ tsp ground pepper
1 tbsp fresh basil
1 cup fresh goat cheese

Preheat oven to 425. Wash and cube all vegetables and place in large bowl, add whole garlic cloves and remaining ingredients and toss together. Place in large casserole dish or deep dish stone and roast for 45 minutes or until vegetables begin to soften. Remove from oven. Using a teaspoon, place dollops of goat cheese on top of ratatouille and return to oven on broil. Broil until cheese begins to melt and vegetables begin to brown. Remove from oven and serve immediately. Refrigerates, freezes and reheats well.

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