Ratatouille with Roasted Vegetables
| Yield: | 6 Servings |
| Categories: | Main Courses, Side dishes |
| 1 | lg | Head garlic |
| 12 | Plum tomatoes; seeded and halved | |
| 1 1/4 | lb | Eggplant; cut lengthwise into 1/2" slices |
| 2 | sm | Zucchini; halved lengthwise |
| 2 | sm | Summer squash; halved lengthwise |
| 1 | Spanish onion; cut into 1/2" slices | |
| 1 | lg | Red bell pepper; halved lengthwise |
| 1 | lg | Yellow bell pepper; halved lengthwise |
| 1/4 | c | Chopped fresh basil |
| 2 | tb | Extra virgin olive oil |
| 1 | tb | Chopped fresh thyme |
| 1 | ts | Dried oregano |
| 2 | Bay leaves | |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
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