Ratatouille Recipe

• servings: 5 servings
• active time: 20 minutes
• total time: 1 hour 15 minutes

Ingredients

4 cups eggplant- 3 Japanese eggplant or one large globe eggplant

1-2 red bell pepper – or use yellow bell pepper or green bell pepper

2 medium tomatoes

2 medium zucchini or yellow summer squash

1 onion

8-14 garlic cloves, whole, peeled

2-3 tablespoons fresh herbs – fresh thyme, oregano, or rosemary or any combination.

olive oil for drizzling

salt and black pepper to taste

splash balsamic vinegar or red wine vinegar

Directions

Preheat oven to 400F and line two sheet pans with parchment.

Prep the veggies

Using a vegetable peeler, peel eggplant if you want – or remove some of the skin in long strips. (Or if you prefer, leave the skin on.) Cut into ½-inch thick bite-sized pieces. Slice the bell pepper into ½-inch wide strips. Cut the tomatoes into 3/4-inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.

Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans).

Drizzle with olive oil and toss, using enough oil to coat generously. Sprinkle with a generous amount of salt and pepper. Toss well.

Roast in the hot oven for 20 minutes; then scatter the whole garlic cloves (peeled) and herbs and mix the veggies. Roast for 20 more minutes, mix again. Turn heat down to 300F and roast for 10-20 more minutes, or until tender and edges begin to caramelize- watch closely here.

Remove from oven, taste, adjust salt and pepper, and drizzle with a little splash of vinegar, carefully mixing.

Use immediately, or cool and refrigerate (or freeze) until ready to use.

Nutrition

• Serving Size: 1 cup
• Calories: 147
• Total Fat: 9.7 g
• Saturated Fat: 1.4 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 202.8 mg
• Total Carbohydrate: 15.1 g
• Dietary Fiber: 4.2 g
• Total Sugars: 7.1 g
• Protein: 2.5 g