I don’t feel like doing anything particularly elaborate so here’s a dish that’s so simple and so delicious that once you’ve made it it will be a standard part of your repertory just as it is for me.
Roasted Vegetable Ratatouille
Makes 4 servings (or 2 if you’re feeding pigs like me)
1 large onion, peeled and cut length-wise into eight segments
1 medium eggplant, peeled and cut cross-wise into ½ inch slices
1 medium zucchini, washed and cut cross-wise into ½ inch slices
3 large plum tomatoes, washed and seeded and cut length-wise in half
2 cloves garlic, crushed and minced (optional)
½ tsp. dried oregano, rosemary, or thyme (whatever you like)
Salt and pepper to taste
Olive oil
- Pre-heat the oven to 400°F.
- Line a large roasting pan with aluminum foil.
- Grease the pan lightly with olive oil.
- Arrange the onions, eggplant, zucchini, and tomatoes in the pan in a single layer if possible.
- Drizzle olive oil over the vegetables. Salt and pepper to taste.
- Roast the vegetables in the oven for twenty minutes.
- Turn the vegetables over. Add the garlic and herbs. I usually put them on the tomatoes.
- Roast another twenty minutes.
- Remove from the oven, mix slightly, and serve.
If you put a whole chicken breast in the oven (on a separate roasting dish) skin side up and seasoned as you like or with just salt and pepper, the chicken will be done at the same time as the ratatouille. Served with a little green salad and some nice red wine like a Sangiovese and you’ve got a meal that can’t be beat.
