I love making a big batch of ratatouille over the weekend—it keeps well and works for breakfast, lunch, or dinner. It’s even better with a crusty baguette, a fried egg, or some fresh farm cheese. Super comforting and full of summer’s best veggies.
Ingredients:
(Serves 4–6)
2 zucchinis, chopped into cubes
1 eggplant, chopped into cubes
3 sweet peppers, chopped (or other seasonal veggies)
1 large yellow onion, diced
3–4 garlic cloves, minced
1 can (about 14 oz) crushed San Marzano tomatoes, unsalted
Fresh basil and/or a mix of thyme & rosemary sprigs
Olive oil
Salt & freshly ground black pepper
Play by Play:
Preheat oven to 350°F.
Spread each vegetable on its own baking sheet (they have different cooking times). Drizzle with olive oil, salt, and pepper. Roast:
-Peppers for about 30 minutes -Eggplant for about 45 minutes -Zucchini for 45–60 minutes
While the veggies roast, heat olive oil in a pan over medium heat. Sauté onions and garlic until browning starts. If the pan dries out, add a splash of cold water to keep things moist.
Add crushed San Marzano tomatoes to the pan. Season with salt, pepper, and herbs (fresh basil or thyme & rosemary). Let the sauce simmer gently on low.
Once the veggies are done, remove any herb stems and add them to the sauce. Mix in all the roasted vegetables.
Let everything simmer together on low for about an hour, stirring occasionally, to blend the flavors.
