Roasted Ratatouille

Name: Roasted Ratatouille
Ingredients: 2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons; 2 red bell peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips; 1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size; 2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds; 15 whole cloves garlic, peeled; 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed; 1 tsp. chopped fresh rosemary; Kosher salt; 4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks; 1/4 cup thinly sliced fresh basil (a chiffonade)

Roasted Ratatouille was pinched from <a href="http://www.finecooking.com/recipes/roasted-ratatouille.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons

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2 red bell peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips

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1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size

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2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds

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15 whole cloves garlic, peeled

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1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed

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1 tsp. chopped fresh rosemary

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Kosher salt

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4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks

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1/4 cup thinly sliced fresh basil (a chiffonade)

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