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Ingredients

• THE RATATOUILLE
• 1 1/2 cups of each of the following, diced (about one small vegetable of each type):
• bell pepper (any color)
• Japanese eggplant
• zucchini
• yellow squash
• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• a few basil leaves, torn into pieces
• leaves from a few thyme sprigs
• 2 tbsp flat-leaf parsley, chopped
• Put all ingredients in a bowl. Toss to coat and spread on a large baking sheet; overcrowding will cause vegetables to sweat rather than brown. Place in preheated 450 degree oven and don't mess with it. Roast until golden brown, about 12 to 15 minutes. Remove and reserve.
• THE STARTER
• 15-oz can San Marzano tomatoes,
• drained (liquid reserved)
• 5 cups vegetable stock
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 small shallots, minced
• 6 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup white wine
• 2 bay leaves
• 1 tbsp lemon zest
• 1 cup Parmigiano-Reggiano, grated
• Pour tomato liquid into a saucepan and add vegetable stock. Bring to boil, then lower heat to simmer. Keep this mixture hot during the cooking process. Place tomatoes in a bowl and mash them into chunks using the back of a wooden spoon. Don't pulverize or the tomatoes will disintegrate.

Description

Try This Ratatouille Risotto Recipe From A Member Of The MyRecipes Community

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