Roasted Ratatouille = The Best Ratatouille

This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don’t be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. Most recently, when my roasting pan was completely loaded, I used 1 cup olive oil and 1/2 cup white balsamic vinegar, and I cooked the vegetables for 3 hours. If you're feeling lazy, you can omit the thyme altogether or toss the sprigs with the vegetables before roasting (as opposed to chopping the leaves), and extract the sprigs afterward.

Great

% Daily Values based on a 2,000 calorie diet