Ratatouille Vegetables

By cftrue

Ingredients

• Roasted Ratatouille
• 1 medium eggplant, trimmed and cut into 1 inch dice
• 1 large sweet onion, peeled and cut into 1 inch dice
• 1 yellow bell pepper, stemmed, seeded and cut into 1 inch dice
• 2 medium zucchini, trimmed and cut into 1 inch dice
• 12 peeled garlic cloves
• 1/2 cup olive oil
• 2 tsps dried thyme leaves
• Salt and ground black pepper
• 2 cups (1pint) cherry tomatoes

Preparation

Step 1

Combine eggplant, onion, pepper, zucchini, and garlic in a large bowl. Add olive oil, thyme and a sprinkling of salt and pepper, toss to coat, Turn vegetables onto a large-rimmed baking sheet.

Adjust oven rack to lowest position and heat oven to 425 degrees. Set baking sheet in preheated oven; roast until vegetables are golden brown on bottom, about 20 minutes.

Remove pan from oven, stir in cherry tomatoes and then continue roasting, stirring once more, until tomatoes have started to release their juices, about 15 minutes longer. Serve hot, warm or at room temperature. Can be refrigerated up to 5 days