Ratatouille

Name: Ratatouille
Ingredients: 1 bulb fennel, stalks discarded; 3 red bell peppers, pierced with tip of knife; 3 yellow bell peppers, pierced with tip of knife; 2 medium zucchini, quartered; 1 medium eggplant, quartered; About 1/2 cup extra-virgin olive oil; 1 head garlic; 2 cups; 1 tablespoon fresh basil, chopped; 2 teaspoons fresh thyme, chopped; 2 teaspoons fresh marjoram, chopped; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon balsamic vinegar

14 ingredients

1 steps

Ingredients

1 bulb fennel, stalks discarded
3 red bell peppers, pierced with tip of knife
3 yellow bell peppers, pierced with tip of knife
2 medium zucchini, quartered
1 medium eggplant, quartered
About 1/2 cup extra-virgin olive oil
1 head garlic
2 cups
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh marjoram, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar

Directions

1

["Preheat oven to 350\u00b0F.", "In large saucepan over moderately high heat, bring 2 quarts <epi:recipelink id=\"105591\"">salted water</epi:recipelink> to boil. Add fennel and boil until tender