Ratatouille
<p>This classic dish from the Mediterranean takes all of the best produce from Summer and turns it into a stew that is seasonally appropriate, even when it’s 110 degrees outside.</p>
Cook Time:
00:45
Prep Time:
00:30
Servings:
6
Ingredients
6
zucchini
4
large tomatoes
cored
1 tsp
dried thyme
4
red bell peppers
deseeded
5
garlic cloves
peeled and minced
1
large eggplant
peeled
2
medium red onions
peeled
1 1/2 TB
smoked paprika
salt and pepper
1/2 cup
kalamata olives
pits removed and torn in half
1 handful
basil leaves
torn
olive oil
Instructions
1
Turn oven to 400 degrees. Place tomatoes core side down into a baking dish drizzle with olive oil and season with salt, pepper and thyme. Roast until softened and peel.
2
Cut onion, bell pepper, zucchini and eggplant into 1/2" pieces and toss with oil, salt and pepper. Place on sheet pans and roast until soften and slightly charred, but not to soft.
3
In a 6 qt. pot over medium heat add oil and garlic. Sauté until translucent. Add tomatoes and break apart with spoon. Stir in paprika and olives. Cook until thickened.
4
Add roasted vegetables to the pot and stir until combined. Add basil, stir and check seasoning.