Ratatouille is a classic French vegetable stew of Provence, typically consisting of zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold.
Here I simplified the cooking process by oven roasting the vegetables, this makes this Ratatouille, well, simple 🙂 All the cooking is oven hands free time and you get the beautiful roasted flavor of the veggies
The key to getting the vegetables to cook evenly is to slice them thinly and evenly, this is such a simple rustic and yet very elegant dish, you can easily serve this at a fancy dinner party, or as a simple side dish for lunch or even at a picnic.
2 medium zucchini, cut in half lengthwise and thinly sliced (very fast with mandolin)
2 medium yellow squash, cut in half lengthwise and thinly sliced (very fast with mandolin)
1 small onion very thinly sliced; cut into quarters lengthwise & thinly sliced
1 red pepper cut into very thin strips
1 cup cherry tomatoes halved lengthwise
1 carrot cut in half lengthwise and cut into thin slices (very quick on mandolin)
1 large garlic clove finely grated on a cheese grater or micropane
2 tbsp avocado oil
1 tsp Italian dried herb mix or herbs de provence (optional)
1/2 tsp salt
1/4 tsp onion powder
black pepper to preference
cooking oil spray