Easy Roasted Ratatouille

Ingredients

• 1 large or 2 small zucchini, cubed (about 1/2 inch)

• 1 large or 2 small eggplant, cubed (about 1/2 inch)

• 1 red or green pepper cubed (about 1/2 inch)

• 1 onion cubed (about 1/2 inch)

• 2 tomatoes, diced

• 2-4 cloves garlic minced

• salt to taste

• 1 handful fresh basil

Instructions

Pre-heat the oven to 400 degrees F.

Combine the zucchini, eggplant, red pepper, onion, tomatoes, and garlic in a large glass or ceramic baking dish. (I use a 9 X 13 stoneware or pyrex pan). Drizzle with olive oil and sprinkle with salt. Toss the vegetables well to make sure they are all coated lightly with the oil.

Roast the vegetables in the oven, uncovered, 50 to 60 minutes, until they are soft and most of the pan liquid has evaporated, mixing the vegetables after about 30 minutes. Chop or tear the fresh basil leaves.

Remove the vegetables from the oven and transfer to a serving bowl. Add the basil and stir.

Enjoy hot or refrigerate and serve cold.

(I love rataouille, but much prefer this version to standing and stirring a pot on the stove in the summer! I like to make big batches and freeze it in individual serving sizes - tastes like summer in a bowl in the dead of winter!)

*adapted from https://www.veggiessavetheday.com/roasted-ratatouille/