Roasted Ratatouille
Total Time: 45 minutesYield: 3 Cups
Source: Cuisine at Home, April 2008
Category: Vegetable
Ingredients
4 cups Eggplant (cut into 1" cubes)1 cup Zucchini (cut into 1" cubes)
1 cup Yellow Squash (cut into 1" cubes)
1⁄2 cup Red Onion (sliced)
3 tablespoons Olive Oil
1 cup Cherry Tomatoes
4 cloves Garlic
1 teaspoon Thyme (chopped)
1⁄3 cup Goat Cheese (crumbled)
dash Salt
dash Ground Black Pepper
Directions
- Preheat oven to 450 degrees. Toss eggplant, zucchini, squash, and onion together in a bowl with 2 tablespoons oil, salt, and pepper. Arrange in a single layer to cover 3/4 of a baking sheet. Toss tomatoes and garlic with 1 teaspoon oil, salt, and pepper. Arrange on remaining 1/4 of baking sheet. Roast until eggplant is tender, 15-20 minutes. Transfer roasted tomatoes and garlic to a bowl and mash with remaining 2 teaspoons oil and thyme. Add roasted vegetables and toss to coat in tomato mixture. Garnish with goat cheese.