End of Summer Ratatouille

By ltrodrigu

Serve up this simple vegetable side dish with pork or chicken for a healthy meal full of end-of-summer flavor.

Ingredients

• 1 medium eggplant, cut into 1/4-inch slices
• 2 medium zucchini cut into 1/4-inch slices
• 1 large sweet onion, roughly chopped
• 1 head of garlic, peeled and separated into cloves
• 2 pounds tomatoes, roughly chopped or halved if small
• Yellow squash, cut into 1/4-inch slices
• Red pepper flakes, to taste
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• Fresh thyme, left on the stems
• Fresh rosemary
• Olive oil

Details

Servings 4
Adapted from pgeveryday.com

Preparation

Step 1

Slice the onion and combine with garlic cloves.

Rinse and cut the remaining vegetables, trying to slice them to a similar size.

Combine all of the ingredients except seasoning in your largest roasting pan. Go ahead and throw the herbs in whole. Then just leave them in the pan when you’re done.

Add salt and pepper, drizzle with olive oil and toss to coat.

Cover the pan with foil and bake at 350 F for 45 minutes. The vegetables will be cooked but not browned. Optional: Remove some of the juices from the bottom of the pan if you like your vegetables more browned.

Remove the foil and bake for another 30 to 45 minutes until the vegetables are browned.