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Last Chance Summer Ratatouille

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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.

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