Shelly's Recipe

ROASTED RATATOUILLE

Category: Sides

•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons
•2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut into 1/4-inch wide strips
•1 medium eggplant (about 1 pound) peeled if desired and sliced crosswise into 1/2-inch thick slices then cut in halves or quarters
•2 medium zucchini (about 7 to 8 ounces each) cut into 1/4-inch thick rounds
•15 cloves garlic, peeled
•1/2 cup plus 2 tablespoons extra-virgin olive oil or more as needed
•1 teaspoon chopped fresh rosemary
•1 1/2 teaspoons Kosher salt or to taste
•4 ripe tomatoes (about 1 1/2 pounds total), cored and cut into 1/2-inch thick chunks
•1/4 cup thinly sliced fresh basil
Position racks in top and bottom thirds of the oven. Preheat oven to 400 degrees. Line 2 large rimmed baking sheets (12-by-16 inches) with foil and top with a sheet of parchment paper.

Toss together all ingredients except tomatoes and basil.

Spread vegetables evenly over sheets. (Don't spread the veggies to thin or they will burn).

Roast, stirring occasionally, switching positions of the pans once. Roast until they are slightly collapsed a little or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn turn down the heat or pile them closer together. If they look dry, drizzle on a little more olive oil.

Divide tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well browned. About 30 to 50 minutes.

Scrape vegetables and any juices into a serving bowl. Toss with the basil. Taste for seasoning and serve warm.