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Roasted Ratatouille

A perfect way to clean out your veggie drawer!
Print Recipe

Ingredients
  

  • 2 green bell peppers
  • 1 large eggplant
  • 4 plum tomatoes
  • 2 small red onions
  • 1 small yellow onion
  • 10 mushrooms
  • 2 zucchini
  • 4 T. olive oil
  • 4 cloves garlic
  • salt & pepper to taste
  • 1 T. each of fresh thyme rosemary, and oregano
  • 1/2 t. red pepper flakes optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Chop up all the vegetables and herbs except for the garlic (peel the 4 cloves but leave them whole).
  • Toss the vegetables, herbs and whole garlic cloves with 2 T. of olive oil (the other 2 T. will be used later).
  • Place everything on a baking sheet in one layer and put in the oven.
  • Check the garlic after 20 minutes. Remove the 4 cloves from the baking sheet when they have turned a nice golden brown and are soft to touch. Place the garlic in a small bowl and return the vegetables to the oven for another 15 minutes of roasting.
  • Smash the garlic with a fork and mix with the remaining 2 T. of olive oil.
  • Transfer the roasted vegetables and herbs into a large bowl. Mix with the garlic/olive oil mixture and salt & pepper. At this point, if you want a little heat in your ratatouille, you could always add a sprinkling of red pepper flakes.
  • Serve!