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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


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


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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