Ingredients
- 1 eggplant, cut lengthwise into 1/2-inch slices
- 1 large zucchini, cut lengthwise into 1/2-inch slices
- 1 summer squash, cut lengthwise into 1/2-inch slices
- 3 beefsteak tomatoes, cut into 1/2-inch slices
- Extra-virgin olive oil
- Kosher salt
- 1 large red onion, cut into 1/2-inch dice
- Pinch crushed red pepper flakes
- 1 red bell pepper, cut into 1/2-inch dice
- 1 yellow bell pepper, cut into 1/2-inch dice
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh marjoram leaves
- 1/2 tablespoon chopped fresh thyme leaves
Directions
Preheat the oven to 375 degrees F.
Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 4 reviews
By Lance_Legs
north andover, MA
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good recipe...beware of over roasting veggies and don't cut too thin. Rookie mistake, but taste was great
By Betts2833
Wayzata,, MN
on August 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an excellent ratatouili, ldeep flavor and good texture. The suggestion to layer the salt as you sautee the onions and peppers is spot on, And the red wine vinegar - genius but subtle. I made a double batch and added about 6 cloves of garlic and a pound of roasted mushrooms. Personally, i don't think I'll add the mushrooms again and I will cut the vegs, toss with olive oil and then roast and add to the sauteed onions, peppers and garlic.
By samantha.davis07
on July 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved the veggies in this dish
Read all 4 reviews