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Roasted Ratatouille

Veggies | Fat
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 4
Calories
Author Katie's Conscious Kitchen

Ingredients

Veggies

  • 2 eggplants large dice
  • 2 bell peppers I like red and yellow, large dice
  • 1 large zucchini or summer squash 1/4” rounds
  • 2 small onions large dice
  • 3-4 large heirloom tomatoes large dice

Fat

  • 4 Tbsp olive oil 2 oz

Seasonings

  • 1/4 cup fresh basil chopped
  • Fresh or dried rosemary roughly chopped
  • 1 small head of garlic minced or pressed
  • 1.5 tsp good quality salt

Instructions

  • Preheat oven to 400° F and line two large baking sheets with parchment paper.
  • In a large bowl, toss the chopped veggies (except tomatoes) in the oil, garlic, rosemary, and salt.
  • Spread the veggies evenly over both sheets. Don’t spread them too thin or they will dry out and burn. Keep tomatoes separate and set them aside.
  • Roast until vegetables are tender, stirring occasionally, about 40 minutes.
  • Remove from oven and distribute the tomatoes between the two pans. Continue roasting another 30-40 minutes. Transfer to a serving dish and garnish with fresh basil.