Pan Roasted Ratatouille Vegetables

Name: Pan Roasted Ratatouille Vegetables | KitchenAid US
Prep time: 20
Cook time: 15
Total time: 35
Yield: 6
Ingredients: ¼ cup (50 ml) thinly sliced basil leaves; 1 teaspoon (5 ml) kosher salt; 1 teaspoon (5 ml) fresh thyme leaves; 1 cup (250 ml) grape tomatoes, halved; 1 large red pepper, thinly sliced; 3 tablespoons (45 ml) olive oil, divided; 1 medium yellow onion, peeled; 1 medium Japanese eggplant, ends trimmed, cut into 4-inch sections; 2 medium yellow squash, ends trimmed, cut into 4-inch sections; 2 medium zucchini, ends trimmed, cut into 4-inch sections; ½ teaspoon (2 ml) kosher salt; 2 tablespoons (30 m) coarsely chopped oil-packed sun-dried tomatoes, drained; ¼ cup (50 ml) grape tomatoes, halved; 2 tablespoons (30 ml) champagne vinegar; ¼ cup (50 ml) olive oil

KitchenAid Chef

Prep

20min

Cooking

15min

Total

35min

Serving

Ingredients

¼ cup (50 ml) thinly sliced basil leaves

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) fresh thyme leaves

1 cup (250 ml) grape tomatoes, halved

1 large red pepper, thinly sliced

3 tablespoons (45 ml) olive oil, divided

1 medium yellow onion, peeled

1 medium Japanese eggplant, ends trimmed, cut into 4-inch sections

2 medium yellow squash, ends trimmed, cut into 4-inch sections

2 medium zucchini, ends trimmed, cut into 4-inch sections

½ teaspoon (2 ml) kosher salt

2 tablespoons (30 m) coarsely chopped oil-packed sun-dried tomatoes, drained

¼ cup (50 ml) grape tomatoes, halved

2 tablespoons (30 ml) champagne vinegar

¼ cup (50 ml) olive oil

Step by step

Place Dressing ingredients in KitchenAid® Blender. Process on speed 4 (puree) until smooth, scraping down sides asneeded.
Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one zucchini piece on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place large bowl under blade to catch spiralized zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini, squash, eggplant and onion, keeping each vegetable separate.
Heat 2 teaspoons oil in large skillet over medium-high heat; add onions. Cook 1 to 2 minutes or until softened. Removefrom pan; cover to keep warm. Repeat with eachof the remaining vegetables, adding oil as needed in 2 teaspoon increments, and cooking just until tender.
Return all cooked vegetables to pan; add tomatoes, thyme, and salt. Cook 1 minute or until heated through. Remove from heat; gently toss with Dressing and garnish with basil.