The markets are still flooded with zucchini, tomatoes, red onions, and eggplant, so we’re sharing our best, simplest and most delicious roasted ratatouille recipe idea. (You can also grill it!)
Preheat the oven to 450 degrees. Simply cut all the veggies except the cherry tomatoes into one-inch cubes. Drizzle a healthy amount of olive oil on a sheet pan, throw the veggies onto it, salt them liberally, add a tiny amount of cayenne pepper and a little chopped fresh rosemary and toss with your hands to coat the vegetables. Roast them in the oven for about 30 to 45 minutes, or until the vegetables are very tender when pierced with a fork. (Toss them every 15 minutes while they roast. Half-way through cooking, add the tomatoes, some drained capers and chopped Kalamata olives.)
Place the cooked ratatouille in a bowl, drizzle with a little more fresh olive oil and a couple of glugs of sherry (or red wine) vinegar. Taste it to correct the seasoning. For top flavor, you’ll want to serve this when it comes to room temperature. Chris uses the ratatouille in a sandwich or has it with salmon or mixed in with pasta. You can even top it with an egg.
We’re making this all the time now because it’s just crazy delicious.
—Faith and Chris