Dive into the positively delicious Roasted Florida Vegetable Ratatouille, a dish that celebrates the bounty of Florida’s gardens. This ratatouille features a medley of fresh, locally-sourced vegetables, each roasted to perfection to bring out their natural sweetness and robust flavors. Eggplants, zucchinis, bell peppers, and tomatoes, all grown under the Floridian sun, blend harmoniously in this rustic yet elegant dish. The vegetables are delicately seasoned and simmered, creating a melting pot of textures and tastes that embody the essence of wholesome, home-cooked comfort. It’s not just a meal; it’s an experience of Florida’s agricultural richness, served up in a heartwarming, nourishing dish.
INGREDIENTS
- 1 Florida eggplant, diced large
- 1 Florida zucchini, diced large
- 1 Florida yellow squash, diced large
- 1 pint Florida cherry tomatoes
- 3 cloves garlic, minced
- 4-6 leaves basil, torn
- 3 tablespoons olive oil
- Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat oven to 425 degrees. Add the cherry tomatoes, 1 tablespoon olive oil, and salt and pepper to a baking pan, mix to coat and set aside. In a separate baking pan, add all the remaining ingredients, 1 to 2 tablespoons of olive oil, and salt and pepper. Do not add basil. Place both pans in the oven for about 15 minutes, or until desired tenderness. Remove the pans and combine ingredients into 1 bowl. Add torn basil leaves. Serve as a side or as an entrée over brown rice.
Source: Fresh from Florida, followfreshfromflorida.com
