Oven Roasted Ratatouille
Shelli
ingredients
- (2 lb) cherry tomatoes
- 1 large red onion, sliced thickly
- 2 zucchini,(1 inch) cubes
- 1 large eggplant,(1 inch) cubes
- 3 sweet peppers, seeded and cut in (1 inch) pieces
- 4-6 garlic cloves, peeled
- (1/2 cup) chopped fresh basil
- 3 sprigs fresh thyme, cut in half
- (2 tbsp) chopped fresh oregano
- (6 tbsp) olive oil
- (2 tbsp) balsamic vinegar
- Salt and freshly ground black pepper
directions
- 1
Preheat the oven to 240 C (475 F), and set the oven rack to the highest position. Arrange the vegetables in a very large, shallow roasting pan, tucking the garlic cloves and fresh herbs in and around them.
- 2
Combine the olive oil and vinegar, and drizzle over the vegetables. Season liberally with salt and black pepper, and bake for 30-40 minutes, turning the vegetables occasionally. They should be slightly browned and very soft.
- 3
Transfer to a serving platter and allow them to cool slightly before serving.
Source: Shelli
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