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EFK Roasted Ratatouille

A high-heat roasted take on ratatouille that concentrates eggplant, zucchini, peppers, tomatoes, onion, garlic, and herbs instead of simmering them into softness.

Ingredients

1 large eggplant, cut into 1-inch cubes

2 medium zucchini, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 large red onion, cut into wedges

1 pint cherry tomatoes

5 garlic cloves, thinly sliced

1/4 cup extra-virgin olive oil

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp fresh thyme leaves

1/2 tsp dried oregano

2 tbsp chopped fresh basil

1 tbsp red wine vinegar or fresh lemon juice

Directions

1. Heat the oven to 425°F with racks in the upper and lower thirds.

2. Toss eggplant, zucchini, bell peppers, onion, tomatoes, garlic, olive oil, salt, black pepper, thyme, and oregano in a large bowl.

3. Divide vegetables between two sheet pans so they roast rather than steam.

4. Roast 30–35 minutes, rotating pans and stirring once halfway through, until vegetables are tender and browned at the edges.

5. Transfer to a serving bowl. Fold in basil and red wine vinegar or lemon juice.

6. Taste and adjust salt. Serve warm, at room temperature, or spooned over grains or crusty bread for a light main meal.

1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Toss eggplant, zucchini, bell peppers, onion, tomatoes, garlic, olive oil, salt, black pepper, thyme, and oregano in a large bowl. 3. Divide vegetables between two sheet pans so they roast rather than steam. 4. Roast 30–35 minutes, rotating pans and stirring once halfway through, until vegetables are tender and browned at the edges. 5. Transfer to a serving bowl. Fold in basil and red wine vinegar or lemon juice. 6. Taste and adjust salt. Serve warm, at room temperature, or spooned over grains or crusty bread for a light main meal.