Roasted Ratatouille
Servings 4
Equipment
- Baking Sheet
Ingredients
- 1 Italian eggplant, cut into bite-sized pieces
- ½ orange bell pepper, cut into bite-sized pieces
- ¼ red bell pepper, cut into bite-sized pieces
- ½ zucchini, cut into bite-sized pieces
- ½ yellow squash, cut into bite-sized pieces
- ¼ red onion, cut into bite-sized pieces
- 5 cloves of garlic, skin left on
- 2 tbsp olive oil
- Pinch of crushed red pepper flakes, to taste
- ¼-½ tsp herbs de Provence, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 cup cherry tomatoes
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees.
- Place the chopped eggplant, bell peppers, red onion, zucchini, and yellow squash on the baking sheet along with the whole garlic cloves still in their skins.
- Drizzle the olive oil over the veggies, then season with crushed red pepper flakes, herbs de Provence, sea salt, and freshly cracked pepper to taste. Toss to coat evenly.
- Roast for 15 minutes, tossing halfway through.
- Add the tomatoes and continue roasting for 5-7 minutes, or until the veggies are tender and the tomatoes are about to burst.
- Remove the garlic cloves from the baking sheet and let them cool for a couple of minutes.
- Carefully remove the garlic clove skins, chop them up, and add them back to the veggies. Sprinkle the fresh parsley on top.
- Serve this roasted ratatouille as a side dish or on top of your favorite pasta, eggs, or polenta. Enjoy.