This may not be the traditional recipe (I think ratatouille is usually made on the stove), but when I saw how simple this meal could be I knew I wanted to try it. I believe this is my first ratatouille ever, unless my mother made it when I was little and called it something else. It is delightfully sweet and rich tasting, but still light enough for a summer evening. I used the very first tomatoes of the season, along with zucchini and peppers, all from our farmer’s market. Adam and I ate this over couscous out of bowls, but I can’t wait to try it with polenta or fresh bread.
Adapted from Roasted Ratatouille in Moosewood’s Simple Suppers. I adjusted some of the veggie proportions to my preference, and used a red onion because that’s what I had in the kitchen. Makes about 4 servings (make double–the leftovers are incredible).
INGREDIENTS
- 2 small zucchini
- 1 large red onion
- 1 medium eggplant
- 3 tomatoes
- 3 sweet peppers
- 3 large garlic cloves
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed basil leaves
- grated Parmesan or Pecorino Romano cheese
PREPARATION
Preheat the oven to 400 degrees.
Cut all the vegetables into 1-inch chunks and place them in a large bowl (I peeled the eggplant, as do the Moosewood folks). You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with olive oil, salt, and pepper, and spread on a baking sheet or two. Roast 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring occasionally, until vegetables are fork-tender and juicy.
While vegetables are roasting, chop or snip basil with scissors. When the vegetables are done, put them in a serving bowl and stir in the basil. Pass grated cheese at the table.
So good and simple! Serve with couscous, polenta, or crusty French bread.
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