Summer Vegetable Ratatouille
8 portionsWhat you will need
2 cups Vero Gusto® Sicilian Herb Sauce
2 Carrots
1 Zucchini
1 Yellow Squash
1 Sweet Potato
1 Potato
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
2 stalks Celery
1 Onion
2 Garlic Cloves
1 Tbsp Red Wine Vinegar
5 Tbsp Olive Oil
1 cup Cauliflower Florets
¼ cup Fresh Parsley
¼ cup Fresh Basil
1 Tbsp Fresh or Dried Mint
1 Tbsp Fresh or Dried Oregano
1 Tbsp Capers
Salt
Black Pepper
(Nutritional facts 78 calories, 3.7 g fat, 10.32 g carbohydrates, 1.64 g protein, undefined mg cholesterol, 569 mg sodium)How to cook
1
Gather and portion all ingredients.
2
Set oven to 425 °F
3
Wash and peel the carrots.
4
Cut the ends off of the carrot and cut in half lengthwise. Chop.
5
Cut off the ends of the zucchini and then cut lengthwise into quarters. Chop.
6
Cut the ends off of the yellow squash and cut in half. Cut the larger side into quarters.
7
Chop the yellow squash.
8
Cut the ends off of the sweet potato and cut into two pieces.
9
Chop the sweet potato into quarter or half-inch cubes.
10
Chop the potato into quarter or half-inch cubes.
11
Cut the bell peppers in half and remove the seeds and stem.
12
Chop the bell peppers into 1/2 inch cubes.
13
Cut the ends off and slice the ribs in half lengthwise. Chop.
14
Cut the stem side off of the onion and slice it in half. Peel off the papery skin.
15
Keeping the root side in-tact cut two times into the onion with the knife parallel to the board. Cut accross the onion into slices and then chop.
16
Add all the vegetables including the cauliflower florets to a rimmed baking sheet and drizzle with olive oil.
17
Drizzle the red wine vinegar over the veggies also.
18
Season the vegetables with a large pinch of salt and pepper. Toss to combine with the seasoning.
19
Roast for 10-12 minutes or until medium soft.
20
Pick the basil leaves off of the stem and stack on top of one another with the largest leaf on the outside. Roll the leaves up lenthwise.
21
Thinly slice the rolled up basil.
22
Pick the parsley leaves off of the stem and finely chop.
23
Pick the mint leaves off of the stem and chop.
24
Pick the oregano leaves off of the stem and finely chop.
25
Smash the garlic with the flat side of the knife and peel off the papery skin. Finely chop.
26
Add 2 tablespoons of the olive oil to the base of a soup pot over medium high heat. Add the chopped onion.
27
Add the chopped garlic to the pot and saute for 2-3 minutes.
28
Toss the chopped oregano and capers in with the onion. Saute for another minute.
29
Pour the sauce into the pot.
30
Add half the mint, parsley, and basil to the pot with the onions and sauce.
31
Pull the veggies out of the oven when softened.
32
Add the roasted veggies to the pot with the sauce and mix to combine.
33
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