Tuesday, July 26, 2011

Roasted Ratatouille

This is a great twist on a classic: easy, simple and delicious! And you know me -- any excuse to eat eggplant is probably a good one. Depending on how many vegetables you like to eat and the size of yours, this makes between two and three servings. Save some and use it to top pasta!

1 medium or 2 small eggplants
1 medium zucchini or yellow summer squash
1 small bell pepper
1 small onion
1 small tomato
1 clove garlic
1/4 cup extra virgin olive oil
1/2 teaspoon herbes de Provence, or fines herbes, or dried thyme
salt and pepper, to taste

you'll also need:
rimmed cookie sheet lined with aluminum foil
salad tongs

1. preheat your oven to 450 F. Peel and dice the eggplant, dice the zucchini and the bell pepper, and cut the onion into wedges or slices. Try and make sure all the pieces are roughly the same size.
2. spread the vegetables out on the cookies sheet, and drizzle them with the oil, herbes de Provence (or whatever you're using), salt and pepper. Toss them to coat with the tongs, or use your hands). Spread them in a single layer; try not to overcrowd the sheet, or they will steam rather than roast.

3. bake them for about 20 minutes, tossing every five minutes or so, or until almost done.
4. while this is happening, dice the tomato and finely dice the garlic. Add them to the sheet when everything else is nearly done and cook for another five minutes.
5. and now you have it: the instantly updated classic that is roasted ratatouille, and a handy excuse to watch the namesake cartoon over again!

I got this recipe from the always handy cookbook Serves One.

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