Recipe: Moosewood Restaurant Roasted Ratatouille

MOOSEWOOD RESTAURANT ROASTED RATATOUILLE

1 zucchini
3 onions
1 eggplant, peeled or unpeeled
2 tomatoes
2 red, green or yellow bell peppers
6 garlic cloves, coarsely chopped
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup packed fresh basil leaves
Grated Romano, Pecorino or Parmesan cheese (for serving)

Preheat oven to 450 degrees F.

Cut all of the vegetables into 1-inch chunks and place them in a large bowl. You need 12 to 14 cups total.

Toss the vegetables and garlic with the olive oil, salt and pepper, and spread on one or two baking sheets.

Roast for 15 minutes and then stir the vegetables. Continue to roast for 20 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

While the vegetables roast, chop the basil.

When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

Makes 4 servings
Source: Simple Suppers by the Moosewood Collective