Today I found myself with a fridge full of vegetables that need to be used, and a hankering to bake something. I looked at a number of recipes online and decided to make ratatouille. Lots of chopping, and takes a while. But it’s well worth it!
- 1 medium eggplant, cut into 1-inch cubes. I left the skin on. I also tossed the cubes with some salt and left it in a colander in the sink for 15 minutes before roasting. I’m not sure this did anything (but they were nice and salty).
- 4 garlic cloves, minced
- 2 large onions, quartered and sliced into 1/4-inch slices
- 4 medium zucchini in 1/2-inch rounds
- 3 colored bell pepper, seeded and cut into 1/2-inch strips. I used red, yellow, and orange ones
- several tablespoons olive oil
- kosher salt
- 3 large tomatoes, chopped. I did the “boiling water for ten seconds and ice bath” to peel them first, but next time I may skip that step.
- springs of fresh herbs. I used rosemary and oregano (not yet killed by the frost).
- bay leaves. I used dried ones.
Heat oven to 350 degrees F. Spread each set of vegetables in a single layer on large, lightly-oiled sheet pans. I used two large roasting pans. Sprinkle some oil olive on top (or you can toss each set with a bit of olive oil before putting them in the pan). Then roast them in this order:
Roast the onions and 3 cloves of the minced garlic first for 10 minutes. Then stir the onions, push them to the side, and spread the zucchini next to the onions. Put the pan with the onions and zucchini back in the oven. Add a second pan with the eggplant. Roast both pans for 15 minutes.
Stir the onions and flip the zucchini. Stir the eggplant and place to one side. Add the peppers alongside the eggplant. Roast everything on the pans for 15 minutes. Stir each set of vegetables and put some salt on top.
Finish roasting (maybe 15-30 minutes more.) Everything should be nicely roasted and just a little bit brown (my eggplant/pepper pan wasn’t quite done, so I broiled it for a few minutes at the end).
While the other vegetables are roasting, chop the tomatoes and the last clove of minced garlic. Sprinkle with some salt and bay leaves.
Place all the roasted vegetables together in one pan along with the tomatoes. Stir until mixed evenly and spread out in the pan. Roast for another 45 minutes. Lots of recipes recommend adding chopped fresh basil or parsley at the very end, but I didn’t have any. It was delicious anyway!
Unfortunately I was so busy chowing down that I didn’t take a picture. I may just have to add one on the next go around, or you can use your imagination. It doesn’t look as pretty as the carefully layered versions, but it’s sure a lot easier to make (and I think it tastes better).
I also made some oven sweet potato fries (peel, chop, toss with olive oil, and bake) at the same time. This was quite the post-skating feast–and balanced out the leftover Halloween candy nicely.