Summer Roasted Ratatouille1 large or 2 small egg plant, large diced (you may prefer to peel the egg plant)
2 green zucchinis, large diced
1 yellow zucchini, large diced
2 red bell peppers, large diced
3 tomatoes, large diced
1/4 cup olive oil
2 springs of rosemary
5 sprigs of thyme
3 cloves of garlic, chopped
sea salt
fresh ground pepper
Heat the oven to 375 degrees. toss the vegetables with olive oil and season generously with sea salt and pepper. You may require a little extra olive oil at this point if vegetables not fully coated. Spread the vegetables in a single layer on a baking sheet or baking dish. spread the rosemary and thyme over the vegetables in the baking dish and place in the oven for approximately 25 minutes. Now sprinkle garlic over vegetables and mix then continue roasting are soft and browning around the edges (about 20 minutes). after removing from the the oven, cover and allow to steam for a few minutes. taste and adjust seasoning. (optional) toss with balsamic vinegar or fresh squeezed lemon juice.
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