Name: EFK Roasted Ratatouille
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 side servings or 4 light mains
Ingredients: 1 large eggplant, cut into 1-inch cubes; 2 medium zucchini, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 large red onion, cut into wedges; 1 pint cherry tomatoes; 5 garlic cloves, thinly sliced; 1/4 cup extra-virgin olive oil; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 tsp fresh thyme leaves; 1/2 tsp dried oregano; 2 tbsp chopped fresh basil; 1 tbsp red wine vinegar or fresh lemon juice

Directions

1. Heat the oven to 425°F with racks in the upper and lower thirds.
2. Toss eggplant, zucchini, bell peppers, onion, tomatoes, garlic, olive oil, salt, black pepper, thyme, and oregano in a large bowl.
3. Divide vegetables between two sheet pans so they roast rather than steam.
4. Roast 30–35 minutes, rotating pans and stirring once halfway through, until vegetables are tender and browned at the edges.
5. Transfer to a serving bowl. Fold in basil and red wine vinegar or lemon juice.
6. Taste and adjust salt. Serve warm, at room temperature, or spooned over grains or crusty bread for a light main meal.

Equipment

Two large rimmed sheet pans; large mixing bowl; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; wide serving bowl.

Food safety & storage

Refrigerate cooked vegetables within 2 hours and use within 3–4 days. For make-ahead service, cool quickly in shallow containers. Reheat until steaming hot or serve chilled/room temperature only after proper refrigeration.

EFK Roasted Ratatouille

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.