Oven-Roasted Ratatouille

From the book Talking With My Mouth Full by Bonny Wolf

Introduction

A trip to the Eastern Market in Washington, D.C., provides Wolf with ingredients for this ratatouille.

Ingredients

Steps

1. Preheat oven to 500 degrees.
2. Place bell peppers, eggplant, yellow squash, zucchini, green beans, mushrooms, red onions, and garlic in a large roasting pan. Toss with the olive oil, salt, and freshly ground black pepper. Strew sprigs of fresh herbs over the mixture.
3. Roast the vegetables until almost tender, about 30 minutes. Stir occasionally. Add the tomatoes and stir. Roast another 10 minutes or until the vegetables are fork tender. Serve warm or at room temperature. Serves 10.

This content is from the book Talking With My Mouth Full by Bonny Wolf.