Roast Ratatouille (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips |
5 baby eggplant, quartered lengthwise |
6 baby zucchini, quartered lengthwise |
5 plum tomatoes, quartered lengthwise and seeded |
2 shallots, peeled and sliced lengthwise |
extra-virgin olive oil, to coat |
coarse salt and pepper |
Directions:
1. Preheat oven to 500 degrees F.
2. Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
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