Roasted Ratatouille
from Susan Voisin and Fatfree Vegan Kitchen
Ingredients:
- 4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.)
- 2 large zucchini
- 2 bell peppers, cut into 3/4-inch pieces
- 12-16 ounces cherry or grape tomatoes
- 1 large onion, chopped
- 6-8 cloves garlic, sliced
- 1 tablespoon fresh chopped rosemary
- salt and pepper
- olive oil spray
Directions:
- Preheat the oven to 425F.
- Cut the eggplants and zucchini into pieces approximately 3/4-inch. For slender eggplants, I simply slice them; larger Japanese eggplants are halved lengthwise and sliced. Zucchini are quarter lengthwise and sliced. Cherry and grape tomatoes are left whole because they will cook more slowly that way, in sync with the other vegetables, but if you use regular-sized tomatoes, cut them into 1-inch pieces.
- Spray an extra-large baking dish with olive oil, and add all vegetables. Toss them with the rosemary, and sprinkle with salt and pepper. Spray the top lightly with olive oil and place in the oven. Bake for 20 minutes and stir. Bake for about 20 more minutes, stirring every 10 minutes. Cook until vegetable are tender but not dried out; some liquid should remain in the dish.
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