Roasted Vegetable Ratatouille

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Preparation:

Preheat Wolf oven in CONVECTION at 450°F. Toss diced eggplant with 1 teaspoon kosher salt in 2-quart bowl and lay on paper towels. Let set for 30 minutes and blot dry. Remove core and trim membrane from red pepper.  Cut into 1-inch pieces. Toss with onion, zucchini, squash, tomatoes, garlic, oil, and seasonings in large 4-quart bowl.  Spread mixture single layer onto two parchment paper lined jelly roll pans. Place in preheated oven for 25 minutes or until vegetables are very tender and slightly browned. Transfer back to large serving dish and stir with spatula. Adjust seasoning if desired. Serve warm.

Makes 4 to 5 servings.