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Peak-of-Summer Roasted Ratatouille

From The CSA Cookbook.  Though this dish is traditionally sautéed, roasting the vegetables brings out a richness and sweetness that you just don’t get from the stove top. Little more is needed than a generous glug of olive oil, a fresh sprig of rosemary, and some salt and pepper to marry the flavors while they caramelize. You can serve ratatouille as a side dish or make it a full meal with a loaf of crusty bread and a glass of red wine. Leftovers go great on a bed of mixed greens the next day.

Author Linda Ly

Ingredients

  • 1.5 lbs tomatoes, cut into 1-inch chunks
  • 1 lb summer squash, cut into 1/2-inch slices
  • 1 lb eggplant, cut into 1/2-inch slices
  • 2 bell peppers, cut into 1-inch pieces
  • 1 yellow onion, cut lengthwise into eighths
  • 10 garlic cloves, smashed with a knife
  • 1/4 cup olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 rosemary sprig (or another herb of choice)
  • 1/4 cup fresh basil, thinly sliced

Instructions

  1. Preheat oven to 400° F.

  2. As you prepare all the vegetables, cut the tomatoes first and let them drain in a colander while you break down the remaining ingredients.

  3. In a large bowl, gently toss all the vegetables with the garlic, oil, salt, and pepper until evenly coated.

  4. Strip the leaves off the rosemary sprigs and scatter them on top.

  5. Spread the vegetables across two large rimmed baking sheets in a  single layer, with the  tomatoes cut-side up. You want the vegetables packed in tightly, but not piled on top of each other.

  6. Roast until most of the vegetables are soft, shriveled, and slightly browned, about 45 minutes. If your baking sheets are on two separate racks, swap their positions halfway through the roasting time for even cooking.

  7. Transfer the vegetables and all their juices to a serving bowl and toss with the basil. Serve warm or chilled.