(Virtually) Chef AJ's Oven Roasted Ratatouille - Oil-free, Vegan, Fantastic!

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  • Published on:  6/3/2018
  • Link to Chef AJ's book: https://www.amazon.com/Secrets-Ultimate-Weight-Loss-revolutionary/dp/1979414254

    NOTE: It has occurred to me since making this video that -- while your veggies are roasting -- you can reduce your tomatoes on the stove and simply stir them into the veggies at the end (after veggies are removed from the baking sheet). This would allow you to use a silpat, since you wouldn't be pouring tomatoes into the aluminum pan. I might try it that next time. I'm going to ultimately remake this video next time I make this since the quality is so poor!

    How to make it (it makes a lot -- about 8 lbs -- so feel free to halve it and use 1 pan):

    Line two large baking pans with parchment -- make sure it comes up the side, but there's not much excess that you risk a fire in your oven!

    Preheat your oven to 400 degrees F.

    Cut your veggies into roughly the same sized pieces. I used the following:

    ~ 3 medium eggplant
    ~ 2 medium zucchini
    ~ 2 yellow squash
    ~ 1 lb. mushrooms
    ~ 2 purple onions (there's only one in the pic, but I used 2)
    ~ 2 bell peppers
    ~ 2 stalks of celery

    Spread them roughly evenly in the two pans, but put the bell peppers on top.

    Bake at 400 F for about 30 minutes, and then switch them on the racks and bake for another 30 minutes. Yours might take more or less time. If your pans aren't that full, you might want to start with 20 minutes and go from there.

    When the veggies have cooked down some (it'll look like there's less veggies than there were), and they look like roasted veggies, do the following:

    ~ Sprinkle with herbs and spices of your choice (I used basil, thyme, oregano, garlic powder and turmeric)
    ~ Pour a box of your favorite canned/boxed tomatoes over each pan. I used a 28oz box of Pomi chopped tomatoes on each.
    ~ Roast for another 20 minutes at 400 F

    When they're done, you can simply scoop them out of the pans (probably safest) or pour them into a LARGE (preferably metal, so it doesn't melt) bowl. *** BE CAREFUL *** The pan is hot, the veggies are hot. Use the pan to support the parchment. You can let it cool some first, if you want. If you lift the parchment without the pan for support, be very careful, as dry parchment is brittle, and you don't want to spill your veggies.
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