In the dead of winter I find myself reminiscing about fond summer memories. If you need a quick hit of summer too, this vibrant dish will do it! This typical Provençal ratatouille is roasted rather than pan-cooked. The caramelized eggplant, zucchini, onions, peppers and tomatoes will transport you. Toss on a few olives and the South of France is yours…on a plate!
Recipe for Roasted Ratatouille
One medium Japanese eggplant, cut in chunks Two zucchini, sliced and then halved One red pepper, cut in chunks One yellow pepper, cut in chunks One medium onion, cut in large chunks 6-8 garlic cloves (whole in paper) One pint of grape tomatoes, sliced in half 5 TBSP olive oil 2 TBSP S&T Special Pasta Ratatouille blend Handful of good quality olives Salt and pepper
Preheat oven to 400 degree. On large rimmed baking sheet, combine all vegetables and garlic (except tomatoes and olives). Drizzle olive oil and special pasta ratatouille blend over the vegetables coating all sides. Salt and pepper. Make sure vegetables are in a single layer. Roast in oven for 20 minutes. Add tomatoes and olives and roast another 5 minutes until tomatoes are heated through.