Roast Ratatouille

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
10 servings
Level:
Easy

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

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.


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