Roasted Ratatouille

conniecooks's Note:

This is very yummy. It is also easy. The leftovers are great with pasta and it uses all those beautiful vegetables that are so plentiful in the summer.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 medium eggplant
• 1 -2 small zucchini
• 1 red pepper
• 1 large Spanish onions or 1 large vidalia onion
• 2 dozen cherry tomatoes
• 3 -4 garlic cloves (optional)
• salt & pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• 2 ounces goat cheese (Chevre)
• 8 -10 fresh basil leaves, chopped

Directions:

1. Line a sheet pan with aluminum foil.
2. Spray with cooking spray.
3. Cut the eggplant unpeeled into 1" cubes.
4. Cut the zucchini into 1" cubes.
5. Cut the red pepper into 1" cubes.
6. Cut the onion into large wedges maybe 8-10 pieces.
7. Leave the tomatoes whole and also the garlic if using.
8. Put all vegetables on prepared pan.
9. Sprinkle with salt and pepper to taste and dried herbs.
10. Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
11. Bake at 350F for about 1 hour. Turn every 15 minutes.
12. While it is warm toss with fresh basil and crumbled goat cheese.

Reviews

[Chef #828669]

Fabulous recipe! I added some cubed rotisserie chicken to the finished product and it is awesome! Love having a recipe that incorporates all the fresh veggies on hand for the season and the flavor is more than satisfying.

[TraciMc]

I had no idea it would taste as good as it did.... Love it

[LilPinkieJ]

Oh this was very good. The kids liked that I made the food from the movie Ratatouille. I like that I got them to eat a whole bunch of vegetables! We weren't too fond of the goat cheese tossed on top. I think I would like to change it next time by putting some sliced Fontina on top while baking. Made and Reviewed for I Recommend Tag - Thanks! :)