Roasted Vegetable Ratatouille

 

This is a very loose "recipe" because ultimately I think this is a dish that has a lot of flexibility, and however you prepare it, it's unlikely to be bad as long as you have good ingredients.  But here's what I used and how I  went about it; use it as a guideline and go for it!

 

2 pints Roma tomatoes
3 bell peppers- red, yellow or orange
2 zucchini
2 yellow summer squash
1 eggplant
2-3 onions
3-4 cloves garlic
fresh herbs- I grabbed some marjoram, thyme, and a little rosemary from my garden, although basil is good too
sea salt
olive oil

 

Wash and pat dry the peppers, and place them in the broiler, turning occasionally and checking on them often, until they're blackened on all sides.  Place in a paper grocery bag and roll the top shut; set aside.  Reduce oven to 300°.

 

While the peppers are roasting, cut the squash and eggplant into large-ish chunks (see photos; they'll shrink a bit as they roast).  Generously salt the eggplant and place in a strainer while you prep everything else.  Cut the tomatoes in half lengthwise and remove the little stemmy bit; put cut side up on a baking sheet.  Sprinkle with a little salt and brush or drizzle with olive oil.  Cut the onions- I like to do wedge-shaped slices rather than rings.  Mince any herbs you'll be using.

 

Place the squash & zucchini in a large bowl, salt lightly, and drizzle with olive oil.  Shake the bowl around so the oil gets distributed all over, then dump it onto a baking sheet.  Put the eggplant on some paper towel and press lightly to remove excess moisture and salt, then toss with olive oil, putting it on a separate baking sheet.  Place all three baking sheets in the oven.

 

When the peppers are cool enough to handle, remove the skins, stems and seeds, and cut into approx 1" squares; set aside in a bowl.

 

In a dutch oven or other large heavy pot, heat a generous amount of olive oil (a few Tbs) over medium heat.  Sauté the onions and garlic until the onions begin to soften.  Add any minced herbs you're using (except basil- add that at the end) and hold, covered, over low heat.

 

Check on the vegetables in the oven periodically- they'll be ready at slightly different times.  I kept the tomatoes in about 10 minutes longer than the squash. Ultimately your cooking time will depend on how big you cut everything.  As the eggplant and squash are ready, add them to the pot with the onions and keep warm over very low heat.  Add the peppers and any juices that have collected.  When the tomatoes are ready, let them cool enough to handle, and cut each half into quarters, adding to the pot.  Make sure to scrape any of the juice that collects on the cutting board into the pot as well!

 

Raise the heat slightly (to medium low) and cook the vegetables just until the flavors combine- remember, we're going for distinguishable pieces rather than stew.  Taste for salt (although you shouldn't need any, since the vegetables were already salted).  If you're using basil, cut it into a chiffonade and stir it in at the end.  Serve with polenta or couscous for a vegetarian meal, or as a side dish to roasted chicken or lamb.  Leftovers can be used as filling for an omelette or put it in a baguette with some goat cheese... lots of possibilities with this one!