Roasted Vegetables Ratatouille
1 large eggplant, peeled and cut into 3/4-inch cubes
Preheat oven to 400 degrees.
2 small zucchini, sliced 1/4 inch thick
6 ripe plum tomatoes, cored and quartered lengthwise
1 large ripe tomato, coarsely chopped
1 large green bell pepper, seeded and cut into strips
1 large onion, quartered and thickly sliced
2 cloves garlic, minced
1/4 cup olive oil
1 tablespoon balsamic vinegar
salt and pepper
2 or 3 tablespoons chopped fresh basil
Lightly oil your largest shallow roasting pan. Prepare all vegetables and place in the pan, drizzle with the olive oil and vinegar. Season with salt and pepper, to taste. Toss to coat everything with oil and mix in the basil. Cook for 50 to 60 minutes, stirring two or three times during the last half of cooking.
When done, the vegetables will be tender, some will be crisply cooked and there will be very little juice in the bottom of the pan. Serve hot.
Note: The ratatouille can be served as a side dish, on top of pasta or rice in an omelet or with corn on the cob and crusty rolls.
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