Ratatouille
The classic French end-of-summer veggie stew. Eat solo with crusty bread, or add to your favorite pasta, meat, or fish dish.
2 pounds tomatoes (6 medium or 4 large), diced into ½ inch pieces
1 eggplant, diced into ½ inch pieces
1 bell pepper- any color, diced into ½ inch pieces
1 zucchini, diced into ½ inch pieces
1 yellow squash, diced into ½ inch pieces
1 yellow onion, diced in ½ inch pieces
4 cloves garlic, minced
5 TBSP olive oil, plus more for drizzling
Handful of fresh basil, torn
1 tsp red pepper flakes, more/less to taste
1/2 tsp dried oregano
Salt and pepper to taste
-Preheat the oven to 425 degrees F, with one rack in the middle and another on the upper part of oven.
-On a large baking sheet, add eggplant and drizzle with olive oil until lightly coated. Spread in a single layer. Lightly salt and pepper.
-On another baking sheet, repeat previous step with the zucchini, yellow squash, and bell pepper on the same pan.
-Put both baking sheets in the oven. Bake the eggplant in the middle rack for 20 minutes or until golden on the edges. The pan with zucchini, yellow squash, and bell pepper will take a little longer. Bake on the top rack for about 30 minutes or until golden brown on the edges.
-While the veggies are baking, heat 2 TBSP of the olive oil in a large Dutch oven or pan over medium heat.
-Saute the onion and sprinkle lightly with salt. Stir occasionally until lightly caramelized, about 6-8 minutes.
-Add the garlic, stir, and cook until fragrant, about 30 seconds.
-Add the red pepper flakes and tomatoes. Reduce heat to medium low and allow to simmer.
-When other veggies are done baking, add them to the pan with tomato sauce. Stir to combine and simmer for 5 more minutes.
-Remove from heat and drizzle with olive oil.
-Salt and pepper to taste. Sprinkle with fresh basil, and serve.