Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Roasted Vegetable Ratatouille

Makes 4 to 5 servings

Ingredients

1 medium eggplant, cut into 1/2-inch cubes
1 teaspoon kosher salt
1 red pepper
1 small red onion, peeled, cut into 1-inch cubes
1 medium zucchini, ends removed, cut into 1/2-inch cubes
1 medium yellow summer squash, ends removed, cut into 1/2-inch cubes
1 1/2 pounds tomatoes, cored, cut into 1-inch pieces
3 cloves garlic, peeled, thinly sliced
1/3 cup extra virgin olive oil
2 teaspoons salt
Freshly ground black pepper
1 tablespoon fresh chopped thyme
1 teaspoon fresh chopped rosemary

Preparation Method

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.