RECIPE
FALL VEGETABLE RATATOUILLE WITH CUCINA BLEND EVOO
Fall Vegetable Ratatouille
Counoise’s rustic charm pairs seamlessly with roasted fall vegetables. Cucina Blend lends balance and richness.
Ingredients
- 1 small eggplant diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 yellow onion sliced
- 3 cloves garlic minced
- 2 Tbsp Dry Creek Olive Co. Cucina Blend Olive Oil
- 1 can crushed tomatoes 14 oz.
- 1 tsp fresh oregano, thyme or basil
- salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss vegetables with Cucina Blend Olive Oil, salt, and pepper. Roast 25 min.
- In skillet, sauté garlic, add roasted vegetables, and stir in tomatoes and herbs. Simmer 15 min.
- Finish with another drizzle of Cucina Blend.
Notes
Pair with: Counoise — its lively acidity brightens roasted vegetables, while earthy notes echo the dish’s rustic soul.
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