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Oven Roasted Ratatouille
1 medium eggplant, cut into 2″ chunks
1 small handful cherry tomatoes
2-3 small sweet or med-hot peppers, cut into 1″ pieces
6 cloves garlic, unpeeled
olive oil
salt & pepper
6 sprigs thyme
Preheat oven to 400. Place eggplant, tomatoes, peppers and garlic together in a large bowl. Drizzle olive oil over all to coat and sprinkle with salt and pepper. Toss everything together until evenly coated and spread on baking sheet. Tuck thyme sprigs in between, and roast until vegetables are soft. Serve with crusty bread and a wedge of cheese. Squeeze soft garlic from cloves and spread on the bread.
www.jodyhorton.com
www.jodyhorton.com
www.jodyhorton.com
Mateo Scoggins on said:
Good stuff, but I wanted to amend slightly. We have been eating a LOT of these vegetables (+ squash), prepared exactly the same way, but on the grill instead of running that blasted oven. If the pieces are small, like in this recipe, stick it on a stick.
Thanks and keep em coming.
Mateo.
farmhousetable on said:
Yeah! A little smokiness would be most welcome. You could also use one of those vegetable grill baskets, or place foil over the grate & poke holes in it. Thanks, Mateo!
jessie on said:
Ah the colours of these vegetables is soo beautiful! Love the idea of this being made in the oven… I think the right time to try it is now – and it’s even ‘allowed’ on my 10 day Daniel Diet Detox!! Gorgeous pics..thanks for sharing this recipe E.
ciao bella 🙂
jessie
mabk on said:
gorgeous and so nice oven-baked. I’m adding squash cause allergic to eggplant but keeping it in for the beauteousness (and husband)
Chad and Becca on said:
this is in the oven right now with some steak simmering on the stove…oh i’m excited. (yours will be much more beautiful though! haha)