Name: Roasted Vegetable Ratatouille
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6
Ingredients: 2 medium eggplants (about 1 lb), cut into 1-inch cubes; 2 medium zucchini, cut into 1-inch cubes; 2 medium yellow squash, cut into 1-inch cubes; 2 red bell peppers, seeded and cut into 1-inch pieces; 1 large yellow onion, coarsely chopped; 6 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 3 tablespoons olive oil, plus more for drizzling; 2 tablespoons fresh thyme leaves; 1 tablespoon fresh rosemary, chopped; 1/4 cup fresh basil leaves, torn, plus more for garnish; 2 bay leaves; 2 teaspoons salt, divided; 1 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables

Preheat oven to 425°F (220°C). Toss the eggplant, zucchini, yellow squash, and bell peppers with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread in a single layer on two baking sheets.
Roast the vegetables

Place the baking sheets in the oven and roast for 25-30 minutes, turning once halfway through, until the vegetables are tender and lightly browned at the edges. Remove from oven and set aside.
Prepare the tomato base

While vegetables are roasting, heat the remaining tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
Combine and simmer

Add the crushed tomatoes, thyme, rosemary, bay leaves, remaining salt, and pepper to the pot. Stir well and bring to a simmer. Cook for 10 minutes to develop flavor in the sauce.
Finish the ratatouille

Gently fold the roasted vegetables into the tomato sauce. Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld together. Add the torn basil leaves in the last 2 minutes of cooking.
Serve

Remove bay leaves. Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with additional fresh basil leaves and a light drizzle of olive oil.

Roasted Vegetable Ratatouille

Ingredients

Instructions

Nutritional Information