Last Chance Summer Ratatouille
Active Time: 15 minutes | Total Time: 1 hour 15 minutes | Serves 4 | Vegan | Gluten Free
- 1 large yellow onion, sliced
- 3 cloves garlic, smashed
- ¼ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- 1 medium-large eggplant
- 2 medium zucchini
- 2 red bell peppers
- 1 pint cherry or grape tomatoes
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped flat leaf parsley
Heat the oven (with the oven rack in the middle) to 400°F.
Slice the onion and smash the garlic.
In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, and ¼ teaspoon of the salt and cook, stirring often, until tender, 6 to 8 minutes.
Meanwhile, cut the eggplant into 1-inch squares. Slice the zucchini into ¼-inch thick rounds. Cut the bell peppers into 1-inch pieces. Put the eggplant, zucchini, bell pepper, and tomatoes into a large baking dish. Add the onion-garlic mixture, thyme, red pepper flakes, black pepper, and the remaining ½ teaspoon salt and toss together.
Roast until the vegetables are very tender, 50 to 60 minutes. Chop the parsley while the ratatouille roasts.
Sprinkle the ratatouille with parsley and serve.
This recipe was printed from: