Roast Ratatouille

Name: Roast Ratatouille
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 servings
Cuisine: american
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 10 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 10 servings

Ingredients

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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

Preheat oven to 500 degrees F.
Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.