Roasted Ratatouille
 
 
by:
Serves: Makes about 5 cups
Ingredients
  • 1 medium eggplant, trimmed and cut and cut into one-inch dice
  • 1 large sweet onion, peeled and cut into one-inch dice
  • 1 yellow bell pepper, stemmed, seeded, and cut into one-inch dice
  • 2 medium zucchini, trimmed and cut into one-inch dice
  • 12 peeled garlic cloves, halved
  • ¼ cup olive oil
  • 2 teaspoons dried thyme leaves
  • Salt and ground black pepper
  • 2 cups (1 pint) cherry tomatoes
Instructions
  1. Combine eggplant, onion, pepper, zucchini, and garlic in a large bowl. Add olive oil, thyme, and a sprinkling of salt and pepper; toss to coat. Turn vegetables onto a large-rimmed baking sheet.
  2. Adjust oven rack to lowest position and heat oven to 425 degrees. Set baking sheet in preheating oven; roast until vegetables are golden brown on bottom, about 20 minutes. Remove pan from oven, stir in cherry tomatoes, and then continue to roast, stirring once more, until tomatoes have start to release their juices, about 15 minutes longer. Serve hot, warm, or at room temperature, or continue with one of the following recipes. (Can be covered and refrigerated up to 5 days.)
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/one-batch-of-ratatouille-yields-3-simple-summer-meals/