ROAST RATATOUILLE

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Roast Ratatouille image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 500 degrees F.
  • 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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