ratatouille napoleon
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ratatouille napoleon
Admin Fri Aug 07, 2009 12:27 pm
ratatouille napoleon
1 1/2 lb plum tomatoes
3 small zuchinni
2 small yellow squash
1 medium egg plant
3 TBS olive oil
1 tsp kosher salt
1/4 tsp black pepper
2 sprigs each thyme,and rosemary leaves
preheat oven to 400. Using a mandoline or sharp knife slice veggies lengthwise about 1//4 inch think. Line two 15x10x1 inch baking pans with parchment paper. Arrange vegies in a sinble layer and brush with olive oil. Roast 10 min for eggplant,12 min for squash and zuchinni, and 18 for tomatoes.
Oil a 2 quart square baking dish. Layer veggies alternating and salt,pepper and herbs between layers. Bake uncovered for 30 min and let stand for 15 min. Slice and serve. Pour over pan juices over each serving.
1 1/2 lb plum tomatoes
3 small zuchinni
2 small yellow squash
1 medium egg plant
3 TBS olive oil
1 tsp kosher salt
1/4 tsp black pepper
2 sprigs each thyme,and rosemary leaves
preheat oven to 400. Using a mandoline or sharp knife slice veggies lengthwise about 1//4 inch think. Line two 15x10x1 inch baking pans with parchment paper. Arrange vegies in a sinble layer and brush with olive oil. Roast 10 min for eggplant,12 min for squash and zuchinni, and 18 for tomatoes.
Oil a 2 quart square baking dish. Layer veggies alternating and salt,pepper and herbs between layers. Bake uncovered for 30 min and let stand for 15 min. Slice and serve. Pour over pan juices over each serving.
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