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Czech Vegetable Ratatouille with Roasted Buckwheat

Name: Czech Vegetable Ratatouille with Roasted Buckwheat
Total time: 40 min
Yield: 4 servings
Cuisine: Czech
Ingredients: 1 eggplant; 1 zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 onion; 2 tomatoes; 2 cloves garlic; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup cooked buckwheat groats

A traditional Czech vegetable dish with roasted buckwheat groats as a side.

40 minutes4 servings

Method

Preheat oven to 375°F (190°C).
Dice eggplant, zucchini, bell peppers, onion, tomatoes, and garlic.
In a large bowl, toss the vegetables with olive oil, thyme, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender.
Serve with cooked buckwheat groats on the side.

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