Roasted Ratatouille

By RobinPD

Although it isn't necessary, if you peel the peppers (use a vegetable peeler), they taste sweeter. Do not peel eggplant or zucchini.

Ingredients

• 2 whole heads garlic
• 2 onions, peeled and cut in wedges
• 1 lb (500g) baby eggplants, cut into 1" (2.5cm) chunks
• 1 lb (500g) zucchini, cut into 1" (2.5cm) chunks
• ¼ cup (50mL) olive oil
• 1 tsp (5mL) salt
• ½ tsp (2mL) pepper
• 3 tbsp (45mL) chopped fresh thyme
• 2 red peppers, peeled and cut into wedges
• 2 yellow peppers, peeled and cut into wedges
• 2 cups (500mL) cherry tomatoes

Details

Servings 8

Preparation

Step 1

1. Cut a quarter off the top of garlic heads. Wrap each head of garlic in aluminum foil and place in a 400F/200C oven for 45 to 50 minutes, until soft and tender. 2. Meanwhile, place onion wedges, eggplant and zucchini chunks on a baking sheet lined with parchment paper. Drizzle with most of the olive oil, salt, pepper and thyme. Roast at 400F/200C for 30 to 40 minutes until caramelized. 3. On another baking sheet, place peppers and tomatoes. Drizzle with remaining olive oil, salt, pepper and thyme. Roast at 400F/200C for 20 minutes until tender and lightly browned. Tomatoes should be juicy. 4. Combine all roasted veggies in a large bowl. Squeeze roasted garlic into the vegetables. Toss gently. Makes 8 servings.