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Roast Ratatouille

Roast Ratatouille


  • 2 large red bell peppers, seeded and cut lengthwise into 1-inch strips

  • 5 baby eggplants, quartered lengthwise

  • 6 baby zucchini, quartered lengthwise

  • 5 plum tomatoes, quartered lengthwise and seeded

  • 2 shallots, peeled and sliced lengthwise

  • Extra virgin olive oil (EVOO), to coat

  • Coarse salt and pepper


Pre-heat the oven to 500°F.

Working on a cookie sheet, combine the vegetables. Drizzle liberally with EVOO and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, about 15 minutes. Transfer to a serving platter.