Roasted Ratatouille

© Katherine Stetson

Roasting the vegetables, instead of sautéing them, compounds the flavors for a really superior treatment of this classic vegetable dish from Nice, France.

Leftovers make a delicious frittata or topping for sandwiches.

For four servings:

  • 2 medium zucchini, cut into ½ inch half moons
  • 6 ounces sliced portabella mushrooms
  • 1 orange bell pepper, cut into ½ inch strips
  • 1 onion, cut into ½ inch strips
  • 1 14-ounce can diced tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon fresh thyme
  • ¼ – 1/3 cup olive oil
  • 1/3 cup grated aged cheese (Gouda, parmesan or your favorite)
  • sea salt and freshly ground pepper

Preheat oven to 450 degrees.  To a large sheet pan, add vegetables and herbs (except tomatoes) and toss with the olive oil.  Roast for 20-25 minutes or until vegetables are tender and lightly browned at the edges.  Remove from oven and set aside.

Preheat oven to 350 degrees.  In a medium oven-proof skillet, add can of tomatoes and cook until most of the liquid has evaporated.  Stir in the reserved roasted vegetables and toss to combine.  Top mixture with grated cheese and bake for 15 minutes or until cheese is bubbly.

Copyright © Katherine Stetson, all rights reserved.