Candied Ratatouille

Ingredients:

• 1 large eggplant, diced into small cubes
• 2 medium zucchinis, diced into small cubes
• 1 large red bell pepper, diced into small cubes
• 1 large yellow onion, diced into small cubes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the diced eggplant, zucchinis, red bell pepper, yellow onion, minced garlic, olive oil, dried oregano, salt, black pepper, and red pepper flakes. Stir well to coat the vegetables evenly.
3. Spread the vegetable mixture onto a large, rimmed baking sheet lined with parchment paper. Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and lightly browned.
4. In a small mixing bowl, whisk together the honey, balsamic vinegar, and brown sugar until well combined. Pour the mixture over the roasted vegetables, and stir until they are evenly coated.
5. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the glaze has thickened and caramelized.
6. Serve the candied ratatouille hot, garnished with fresh parsley.

Verdict:

Candied ratatouille is a delicious and unique twist on a classic French dish. The sweet and tangy glaze perfectly complements the savory roasted vegetables, making for a delightful flavor combination that is sure to impress. This dish is perfect for dinner parties or as a side dish for any occasion.

Serving suggestions:

Candied ratatouille can be served as a side dish with roasted chicken, grilled steak, or pan-seared fish. It is also delicious on its own as a light and healthy lunch. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.