Roasted Vegetable Ratatouille


1 large eggplant, peeled and cut into 3/4-inch cubes
2 small zucchinis, sliced 1/4 inch thick
6 ripe plum tomatoes, cored and quartered lengthwise
1 large ripe tomato, coarsely chopped
1 large green bell pepper, seeded and cut into strips
1 large onion, quartered and thickly sliced
2 cloves garlic, minced
1/4 cup olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste
2 or 3 tablespoons chopped fresh basil


Preheat oven to 400 degrees F. Lightly oil your largest shallow roasting pan. As you cut up each of the ingredients, transfer to the pan. When all the vegetables and the garlic are in the pan, drizzle with the olive oil and vinegar. Season with salt and pepper to taste. Toss to coat everything with oil, and mix in the basil. Roast, uncovered, for 50 to 60 minutes, stirring two or three times during the last half of the cooking. When done, the vegetables will be tender, some crisp, and there will be very little juice in the bottom of the pan. Serve hot.


6 servings

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