Roasted Ratatouille
Ratatouille is a stew-like vegetable dish from the Provence area of France. It usually contains eggplant, zucchini onion and peppers but nothing in the world of food is a commandment so other vegetables can also be used at the cook’s whim. It serves nicely as a side dish or a main vegetarian offering, I like to digress a bit and bring out more vegetable flavor by roasting all the vegetables instead of stewing them.
Serves 6
Ingredients
- 3 tablespoons extra virgin olive oil plus extra for drizzling
- 1 teaspoon coarse salt
- 4 twists of the peppermill
- 3 small zucchini, trimmed and cut into ¼ inch thick rounds
- 3 small Japanese eggplant, trimmed and cut into ¼ inch thick rounds
- 8 large cherry tomatoes, cut in half
- 1 medium onion, peeled, cut in half and slices into 1/4inch half rounds
- 1 cup grated cheese
- 4 large basil leaves
- Ingredients
Directions
- Pour the olive oil into a large bowl, stir in the salt and pepper. Add all the vegetables and toss gently to coat in the oil.
- Transfer the vegetable mixture to a non-stick baking sheet and spread out in a single layer. Use two baking sheets if necessary.
- Roast them in a 350F pre-heated oven until they are soft but not mushy and begin to take on some color. Turn the vegetables once half way through the roasting cycle.
- When ready to serve, transfer the vegetables to a serving dish and sprinkle the cheese evenly over them and allow to melt.
- Stack the basil leaves on top of each other and roll up tightly; slice crosswise with a knife to chiffonade the basil and sprinkle over the vegetables.
- Drizzle with a little extra virgin olive oil and serve.
- Recipe courtesy of Mary Ann Esposito
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