Roasted
Ratatouille
Serves 4
3 Tbsp. olive oil
1 large eggplant (diced)
2 zucchini (diced)
2 yellow squash (diced)
1 red bell pepper (diced)
1 yellow onion (diced)
4 cloves garlic (diced)
4 Roma tomatoes (diced)
3 sprigs thyme (leaves only)
Salt and pepper (to taste)
In large roasting pan, heat
oil until it moves quickly
when pan is tilted. Once
hot, place eggplant,
zucchini, squash, bell
pepper, onion, and garlic
in pan; keep pan on high.
Once caramelization
begins, add tomatoes and
thyme; cook 3-4 minutes
more.
Place mixture in 400° oven
for 12 minutes, stirring
occasionally. Season with
salt and pepper; serve.