This recipe, adapted from Moosewood Restaurant’s Simple Suppers, uses all the traditional ingredients of ratatouille, but roasts them all on the same pan. It makes for a super easy side dish, or use serve it as a main vegetarian course with some grated Parmaiggiano-Reggiano on top and a salad on the side.
1 summer squash
1 eggplant, peeled if you wish
1 red pepper
1 yellow pepper
6 cloves garlic, roughly chopped
1/3 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup packed fresh basil leaves
Preheat the oven to 450.
Cut the vegetables (zucchini through onions) into 1-inch chunks. Place them in a big bowl, add the garlic, salt and pepper, and toss to coat. Spread on a baking sheet (or two, if it doesn’t all fit onto one) and place in the oven. Stir the veggies after 15 minutes, and then cook another 25 or so minutes, until tender and browned around the edges.
Transfer the veggies to a serving bowl, add the freshly chopped basil, and mix to combine. Adjust the seasonings with more salt and pepper, if you wish. Serve warm or at room temperature with some grated cheese on top.
Makes 6 side dish servings, or 4 main course servings.