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Ratatouille Provencal

Recipe Image: Ratatouille Provencal

A hearty vegetable stew of roasted peppers and onions, simmered with eggplant, zucchini, tomatoes, garlic, and fresh herbs. They want veggie options. They want great flavor. RoastWorks lets you give them both

Ingredients

Ingredient Measurement
Olive oil 2.0 fl oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz
Eggplant, 1" dice 32.0 oz
Simplot Simple Goodness™: Zucchini, Sliced 12/32oz 32.0 oz
Tomatoes, canned, diced 58.0 oz
Garlic, minced 4.0 tbsp
Thyme, fresh, chopped 2.0 tbsp
Salt 1.0 tbsp
Pepper 2.0 tsp
Asiago cheese, shredded 1.0 oz

Instructions

  • Heat olive oil in a large saute pan over medium-high heat. Add RoastWorks Flame-Roasted Peppers & Onions and saute 5-6 minutes, until heated through. Place in a 2" full-sized hotel pan.
  • Add eggplant and Simplot Classic Sliced Crinkle Cut Zucchini to peppers and onions in hotel pan. Mix well. Stir in tomatoes, with juices, garlic, thyme, salt, and pepper.
  • Cover pan with foil and place in a 325°F oven for 55-60 minutes, until vegetables are tender. Garnish pan with shredded Asiago cheese and serve.