Monday, March 1, 2010

Roasted Ratatouille

1 medium eggplant (1 lb), peeled and cut into ½" cubes
2 medium zucchini, cut into ½" pieces
1 medium onion, cut into ½" pieces
1 red pepper, cut into ½" pieces
2 to 3 T olive oil
4 T balsamic vinegar or lemon juice
8 cloves garlic, minced
1 T basil
1 tsp oregano
Salt and pepper, to taste
14½ oz can diced tomatoes, undrained

Combine all the fresh vegetables in a large shallow roasting pan. In a small bowl, combine oil, balsamic vinegar or lemon juice, garlic, basil, oregano, salt and pepper. Pour over vegetables, tossing to coat. Bake at 450° for 20 minutes, stirring after 10 minutes. Then stir in tomatoes and bake for another 10 to 15 minutes, or until veggies are tender. Serve hot or at room temperature.


1 loaf French bread, about 3" in diameter, sliced into 1” pieces, pita triangles or English muffin halves, cut into quarters
2 C Mozzarella, Cheddar or Monterey Jack cheese, shredded

Place ratatouille on slices of toasted French bread, pita bread triangles or English muffins. Place on a foil-lined cookie sheet and sprinkle with cheese. Bake at 450° for 5 to 6 minutes, or until cheese is melted.

Hint: Ratatouille can be made a few days in advance. Let it cool and store it in a covered container in the refrigerator.