Week 24:
This roasted ratatouille is adapted from alexandracooks.com who found it on food52. It’s very flexible, use what you have—sometimes I even put in some cubed potatoes. Adjust the oil and vinegar as you wish. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy; freeze in small containers to enjoy a taste of summer all year long!
ROASTED RATATOUILLE
Ingredients
- 12 ounces eggplant, (about 1), chopped into 1-inch pieces
- 1 1/4 pounds tomatoes, chopped into 1-inch pieces
- 12 ounces zucchini (about 2), chopped into 1-inch pieces
- 2 red bell (or other) peppers, seeded and coarsely chopped
- 1 yellow or white onion, chopped
- 1 shallot, thinly sliced
- 4 cloves garlic, minced
- 1/4 to 1/2 cup olive oil
- 2 to 4 tablespoons white balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt plus more to taste
- Freshly cracked pepper to taste
- 1/4 to 1/2 cups thinly sliced fresh basil and/or parsley
Instructions
- Preheat the oven to 400F.
- In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic.
- In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt.
- Pour over the vegetables; toss to coat and season with pepper.
- Bake for 30 minutes, then stir well; bake for another 30 to 45 minutes until the vegetables are all very tender and the released juices are beginning to thicken.
- Taste and adjust seasoning with more salt and pepper as desired; stir in basil, if using.
- To serve, toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.
- This is especially nice over toast that has been smeared with fresh ricotta. Or, just serve it as a side vegetable with a grilled protein.
Notes
This is especially nice over toast that has been smeared with fresh ricotta. Or, just serve it as a side vegetable with a grilled protein.