I like this better than any other ratatouille I’ve tasted. The roasting makes the difference! (Before and after cooking photos are below.) Be sure not to use too much olive oil… Leftovers taste better the next day… try folding them into an omelet.
Oven Roasted Ratatouille Recipe
2 yellow summer squash
2 large or 3 smaller onions
1 eggplant, peeled
2 red bell peppers
8 garlic cloves, coarsely chopped
1/3 cup olive oil
1 teaspoon of salt
1/2 teaspoon black pepper
1 cup packed basil leaves, chopped (optional)
grated Romano or Parmesan cheese (optional)
Preheat oven to 450˚F.
Cut all vegetables into 1” chunks.
You should have 12-14 cups total of veggies.
Toss the vegetables and garlic with the olive oil, salt and pepper, and spread in a baking sheet or pyrex (or two.)
Roast for 45 minutes, stirring every 15 minutes or so, until vegetables are fork-tender and juicy.
Stir in basil if desired and serve with the grated cheese, if desired. (Shown here, I did neither.)