Oven Roasted Ratatouille

I normally make Ratatouille in the summertime when zucchini and tomatoes are ripening on our garden. The other day I was on my friend, Dr. Anna’s website and found her delicious post for a winter version of ratatouille. After trying her recipe I was so hooked that I asked her if I might share her recipe for her  Oven Roasted Ratatouille with my readers. Dr Anna generously  agreed to share her recipe with our community, This recipe comes from her brand new book The Hormone Fix

Ingredients and Method

In a large baking dish, toss together:

• 1 medium-large red onion, cut into 8 wedges
• 1 large eggplant, peeled and cut into 1-inch chunks
• 1 medium-large zucchini, cut into 1-inch chunks
• 1 medium-large yellow squash, cut into 1-inch chunks
• 4 plum tomatoes, quartered
• 1 cup crimini mushrooms, quartered
• 1 red bell pepper, seeds removed, cut into 1-inch chunks
• 4 cloves garlic; chopped
• ¼ cup Kalamata olives, pitted
• ½ cup canned or jarred artichoke hearts, quartered
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon thyme (or 1 teaspoon dried)
• ½ tablespoon fresh rosemary (or ½ teaspoon dried)

 

Top with sesame seeds or pumpkin seeds (½ cup) and roast the mixture in an oven that has been preheated to 400°F for 35 to 40 minutes, or until veggies are tender.

Toss with ¼ cup roughly chopped flat-leaf (Italian) parsley. (Serves 3-4). This is a perfect meal to end the day with and also can serve alongside roasted chicken or protein of choice.