Simple Ratatouille In My Dream Kitchen

My recipe is of Mediterranean in origin dating back to France.  Ratatouille originated in the area around present day Provence and Nice. Ratatouille is usually made with Tomatoes as a key ingredient, garlic, onions, zucchini, eggplant, bell peppers, and basil, rosemary, or bay leaf and thyme, or a mix of green herbs and usually served as a meal or served with rice or pasta. And I would love to make it in this kitchen.

Now For The Recipe!!
Key ingredients in RatatouilleIn my recipe I used fresh basil and rosemary from my garden and dried thyme is what I had on hand, wish I had fresh but not in garden this year.Diced Vegetables for Ratatouille

Vegetables are diced into one inch squares mixed together with salt, pepper water, olive oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Vegetables for RatatouilleSpread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.Chickpeas Tomatoes Olives and tomato pasteThis recipe calls for Kalamata olives  but I chose to use chopped green olives with pimentos.Simple Ratatouille Everything is fresh vegetables with the exception of the canned chickpeas!!Fresh Ingredients that make Ratatouille

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2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half (I used green olives)
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar( I used the vinegar)
3 tablespoons chopped fresh basil
Cooked pasta, optional

Preheat oven to 450°

In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.

Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with chopped basil

Serves 4

Note: Can be served over cooked pasta for a more heartier meal. Recipe adapted from Yoga

 Tips: I used office clips to hold parchment paper in place, it works great.

Have you ever made a recipe like this, or one that originated from another county? I would love to hear about it.
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About Karren Haller

I am a +70 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done