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Oven-Roasted Ratatouille
Ingredients
| * | 1 large eggplant, peeled, cut into cubes |
| * | 1 green bell pepper, diced |
| * | 1 orange or yellow bell pepper, diced |
| * | 1 large onion, coarsley chopped |
| * | 2 cloves garlic, chopped |
| * | 2 tbls. extra virgin olive oil |
| * | Kosher or coarse salt and freshly ground black pepper |
| * | 2 zucchini, cut into 1/2 inch chunks |
| * | 2 yellow squash, cut into 1/2 inch chunks |
| * | 1/2 pint cherry tomatoes, halved |
| * | 4 oz. cremini or button mushrooms, quartered |
| * | 1/2 cup chopped fresh basil |
| * | Freshly grated Parmesan cheese for garnish |
Instructions
| 1 | Preheat oven to 425 F degrees. |
| 2 | Combine eggplant, bell peppers, onion and garlic in a large roasting pan. Drizzle with extra virgin olive oil and toss to coat. Season with salt and pepper. Roast for 20 minutes, stirring occasionally. |
| 3 | Add zucchini and squash, stir to combine and roast an additional 15 minutes. |
| 4 | Add tomatoes and mushrooms, stir to combine and roast an additional 20 minutes or until vegetables are tender. Use a slotted spoon to transfer to a serving bowl. |
| 5 | Check and adjust seasonings. Sprinkle with basil and garnish with freshly grated Parmesan cheese. Serve additional cheese at the table. |
Notes
- Cut vegetables in roughly the same size so that they cook at the same rate.
- Use an inexpensive aluminum foil roasting pan for this recipe to keep cleanup simple.