Hugh’s Ratatouille slightly adapted
2 onions, peeled, cut in half root to tip then into thick slices
2 red, orange, or yellow bell peppers, halved, cored, and seeded cut into 1-inch pieces
14 ounces zucchini, cut in half lengthwise and sliced into 1/2 half in pieces
1 large eggplant (about 12 ounces ), cut into 1-1/2 inch cubes
5 tablespoons olive oil
Sea salt and freshly ground black pepper
chopped fresh herbs to toss into finished veggies (oregano, basil, pinches of rosemary and fresh thyme leaves) whatever you like
*Optional sprinkling of parmesan when serving
Toss everything into a slightly oiled sheet pan. drizzle with oil and season with salt and pepper. Toss everything together to coat and Roast at 350º for at least 1 hour tossing everything now and then. Hugh suggests a temperature of 375º, but that was too high in my oven…it may take a bit longer. You want a little char, but not burned veggies.
Tomatoes: Dry-roasted Ratatouille variation…This is a lovely variation using oven-roasted cherry tomatoes instead of the tomato sauce. It’s great served on bruschetta, or with couscous or rice. Arrange 1 pound of halved cherry tomatoes snugly in a single layer in a roasting pan (slightly smaller than the one you’re roasting the vegetables in).
Trickle with a little olive oil and season with salt and pepper.
Roast the tomatoes at the same time as the veg, on a lower oven shelf, for at least an hour (but not as long as the veg), until reduced, wrinkled, and lightly charred. Once the roasted vegetables and tomatoes have cooled a little, toss them very gently together in a bowl. Trickle with a little best-quality olive oil and serve at room temperature.
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