Roasted Ratatouille (GF, NF, V, VEG, LF, LC, SF) Submitted by DEBRA Z. ROTH Ingredients (serves 4) Olive oil -- spray is easiest -- or about 3 Tbsp 1 large eggplant, cut into pieces of about 1-1/2" and about 1" deep 2 large zucchinis, cut into pieces of about 1-1/2" and about 1" deep 4-5 large tomatoes (good opportunity to use tomatoes that are under or overripe or out of season) or similar amount of grape or plum tomatoes, cut into pieces about 1-1/2" and about 1" deep 2 Tbsp of minced jarred garlic (or fresh sautéed in 1 tbsp of olive oil) 2 Tbsp of fresh basil, julienned, or 1 Tbsp dried Salt and pepper Instructions Preheat oven to 400 degrees. Coat bottom sides of baking dish, about 24" x 14", with the olive oil. Place vegetables in the pan. Spray or drizzle heavily with the olive oil Sprinkle with garlic, basil, salt, and pepper. Stir to combine. Bake 1 hour, stirring at 1/2 hour. If a lot of tomato liquid remains, bake 15 mins.-1/2 hour longer, stirring at the 15-minute mark. Remove when liquid has become syrupy. From Chef Debra: I developed this recipe because of my tomato addiction and love of the mix with eggplant and zucchini. Unlike the French version, mine is syrupy, the veggies soft and melded together. Many add onions and bell peppers. It's great for kids or anyone not interested in eggplant or zucchini because the tomato flavor dominates. Many ask me to make my roasted-tomato dishes like this again and again. It's a wonderful way to use our farm market tomatoes, especially at the end of the season when there are good deals to buy the plethora of the end of the crop.
Best served hot, but also works served the next day and even at room temperature. Make it a heartier meal with mozzarella or Parmesan Reggiano on top, as a sandwich filling, or over pasta. Excellent also as a side dish. Little City, Big Flavor
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