Roasted Ratatouille

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Ratatouille--the hard part is how do you  pronounce it.  According to Wikipedia, ratatouille (rat-ah-TOO-ee) is a traditional vegetable stew originating in France. The easy part is making it. Besides using eggplant, this recipe calls for two other readily available summer veggies--bell peppers and zucchini.  What I like about this recipe, in addition to *roasting the vegetables, is that it makes enough to provide ingredients for two additional meals.  My kind of cooking--especially if one works and/or during the hot summer weather.  Go to the recipe source shown after the directions for the other two recipes--Summer Chicken Stew and open face sandwiches.
Cleo, Food Bank volunteer






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
1/4 cup olive oil
2 teaspoons dried thyme leaves
Salt and ground black pepper
2 cups (1 pint) cherry tomatoes

Directions:

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.
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.)

* According to Three Many Cooks, the veggies hold their shape better making the dish look more attractive.

Makes about 5 cups

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