This intriguing recipe is a variation of the traditional Provencal dish. Roasted Ratatouille can be served cold or at room temperature. This can be a first course or a light lunch. It is best to make this phenomenal dish in the summer when the vegetables are at their peak. Naturally the ratatouille will taste even better if you prepare it a day ahead. 

2 medium yellow onions, sliced

2 garlic cloves, minced

1 medium eggplant, cut in 1/2-inch slices

3 small zucchini, cut in 1/2-inch slices

2 medium bell peppers, one yellow, one red, cut in strips

8 medium tomatoes, preferably Roma or vine-ripened tomatoes, cut in 1/2-inch slices

1 tablespoon fresh rosemary leaves or 1 1/2 teaspoons ground rosemary

1 tablespoon fresh thyme leaves or 1 1/2 teaspoons ground thyme

1/2 teaspoon fine sea salt

Extra virgin olive oil

Freshly ground pepper

1. Preheat the oven to 350*F. Combine the vegetables and herbs in in a large mixing bowl.

2. Season with salt, drizzle with liberal amounts of of olive oil, and toss to coat. Transfer into a large baking dish; the dish may seem quite full, but the vegetables will shrink as they bake.

3. Cover the dish tightly with foil and bake for 45 minutes. At this point the vegetables should be softened but not colored, and there should be cooking juices at the bottom of the dish.

4. Remove the foil and stir. return to the oven for 30 to 45 minutes, stirring halfway through, until the cooking juices have thickened and the vegetables are slightly browned. Season with freshly ground pepper, taste, and adjust the seasoning.

Makes 6 servings.

Recipe courtesy of:

Dusoulier, Clotilde, Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen. New York: Broadway Books, 2007.  

Photo courtesy of simplycraving.com.

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