Recipe Category
A unique way of preparing ratatouille that is totally delicious!
Preparation time
30Minutes
Cooking Time
30Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
2 small onions, cut into 1/4 inch thick half moons
2 red bell peppers, cut into 1/4 inch wide strips
1 medium eggplant, sliced 1/2 inch thick, then cut into halves or quarters
2 medium zucchini, cut into 1/4 inch thick rounds
15 whole garlic cloves, peeled
1/2 cup plus 2 Tbsp olive oil
1 tsp chopped fresh rosemary
Kosher salt
4 medium ripe tomatoes, cored and cut into 1/2 inch chunks
1/4 cup thinly sliced basil
Recipe Steps
Position racks in top and bottom thirds of oven and heat to 400 degrees.
Line two large baking sheets with foil and top with parchment.
In a large bowl, toss vegetables (except tomatoes) with oil, rosemary, and salt.
Spread the vegetables evenly on both sheets.
Roast, stirring a few times and changing positions of pans once, for about 45 minutes.
Divide the tomatoes between the two pans and roast until the tomatoes soften and the other vegetables are well browned, about 30 to 50 minutes.
Scrape all the vegetables and juices into a large bowl.
Toss with basil.
Serve warm.