Roasted Vegetable Ratatouille

Instructions

1. Step 1

   Preheat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: baking sheet

2. Step 2

   Toss the eggplant, zucchini, bell pepper, and onion with 3 tbsp (45 ml) olive oil, 1 tsp (6 gr) salt, and 1 gr black pepper. Spread them in single layers over two baking sheets.

   Ingredients used: 1.0 gr Black Pepper, 450.0 gr Eggplant, 45.0 ml Olive Oil, 200.0 gr Onion, 300.0 gr Red Bell Pepper, 6.0 gr Salt, 400.0 gr Zucchini

   Cookware: baking sheet, Chef Knife, cutting board, mixing bowl

3. Step 3

   Roast the vegetables at 220°C until browned at the edges and tender, stirring them and exchanging the positions of the baking sheets halfway through.

   Timer: 30 min (fixed)

   Cookware: baking sheet

4. Step 4

   Meanwhile, heat the remaining 1 tbsp (15 ml) olive oil in a Dutch oven over medium heat. Add the garlic and tomato paste, then stir until aromatic and slightly darkened.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the tomatoes, thyme, bay leaf, remaining ½ tsp (3 gr) salt, and remaining 1 gr black pepper. Bring to a gentle simmer over medium heat, then cook over low heat until the tomatoes soften into a chunky sauce.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 1.0 gr Black Pepper, 2.0 gr Dried Thyme, 3.0 gr Salt, 500.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Fold the roasted vegetables into the tomato sauce and simmer over low heat until the flavors meld. Remove the bay leaf.

   Timer: 10 min (fixed)

   Cookware: baking sheet, Dutch oven, wooden spoon

7. Step 7

   Remove the pot from the heat, then stir in the basil and red wine vinegar. Serve warm or at room temperature.

   Ingredients used: 10.0 gr Basil, 10.0 ml Red Wine Vinegar

   Cookware: Dutch oven, wooden spoon