Roast Ratatouille

By ngaldi

Recipe courtesy Rachael Ray

Ingredients

• 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
• 5 baby eggplant, quartered lengthwise
• 6 baby zucchini, quartered lengthwise
• 5 plum tomatoes, quartered lengthwise and seeded
• 2 shallots, peeled and sliced lengthwise
• Extra-virgin olive oil, to coat
• Coarse salt and pepper

Preparation

Step 1

Preheat oven to 500 degrees F.

Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.