Roast Ratatouille

Name: Roast Ratatouille
Ingredients: 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips; 5 baby eggplant, quartered lengthwise; 6 baby zucchini, quartered lengthwise; 5 plum tomatoes, quartered lengthwise and seeded; 2 shallots, peeled and sliced lengthwise; Extra-virgin olive oil, to coat; Coarse salt and pepper

7 ingredients

6 steps

Ingredients

2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
5 baby eggplant, quartered lengthwise
6 baby zucchini, quartered lengthwise
5 plum tomatoes, quartered lengthwise and seeded
2 shallots, peeled and sliced lengthwise
Extra-virgin olive oil, to coat
Coarse salt and pepper

Directions

1

Preheat oven to 500 degrees F.
2

Working on a cookie sheet, combine vegetables.
3

Drizzle liberally with extra-virgin olive oil and season with salt and pepper.
4

Toss to coat vegetables evenly.
5

Roast until just tender, 15 minutes.
6

Transfer to a serving platter.