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Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 1 zucchini
- 3 onions
- 1 eggplant
- 2 tomatoes
- 2 red, green, or yellow bell peppers
- 6 garlic cloves
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed fresh basil leaves
- Grated Romano, Pecorino Romano, or Parmesan cheese
Method
- Preheat the oven to 450.
- Cut all of the vegetables into 1-inch chunks and place them in a large bowl.
- (We usually peel the eggplant.)
- You need between 12 and 14 cups total.
- Coarsely chop the garlic.
- Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two).
- Roast for 15 minutes and then stir the vegetables.
- Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.
- While the vegetables roast, chop the basil.
- When the vegetables are done, put them in a serving bowl and stir in the chopped basil.
- Pass the grated cheese at the table.
- Start with Baby Greens with Pecans & Pears (page 206).
- Serve Roasted Ratatouille on Polenta (page 184), couscous, or rice, or with French bread.
- Leftovers taste even better the next day, packed for lunch or folded into an omelet.
