Easy Vegetable Ratatouille
Serves 615 mins prep25 mins cook
An easy, classic French-style vegetable casserole, made with roasted eggplant, zucchini, sweet peppers and tomatoes
0 servings
What you need
Instructions
Preheat oven to 425 (220 C) degrees. Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons. Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together. Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining ½ teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish. Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first). Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.View original recipe