Roasted Ratatouille
Here's a mostly hands-off version of ratatouille that's different in character from my sauteed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.
Ingredients
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2 small onions (about 5 ounces each), cut into 1/4-inch-thick half-moons
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2 red bell peppers (6 to 7 ounces each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips
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1 medium eggplant (about 1 pound), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
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2 medium zucchini (7 to 8 ounces each), trimmed and cut into 1/4-inch-thick rounds
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15 whole cloves garlic, peeled
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1/2 cup plus 2 tablespoons extra-virgin olive oil; more as needed
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1 teaspoon chopped fresh rosemary
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Kosher salt
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4 medium ripe tomatoes (about 1-1/2 pounds total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
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1/4 cup thinly sliced fresh basil (a chiffonade)
Directions
1.
Position racks in the top and bottom thirds of the oven and heat the oven to 400 degrees F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 teaspoons kosher salt. Spread the vegetables evenly over both sheets. Don't spread the vegetables too thin or they may burn (they shrink a lot as they cook).
2.
Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.
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Recommended Recipe:
Kitchen Garden Ratatouille
Ratatouille (rot-a-TOO-ee) is a rich vegetable medley devised by housewives in the south of France to transform the goods of a teeming garden into premier table fare. We like it served with Cheesy Polenta, but purchased polenta or cooked rice stands in nicely.
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