I roast my ratatouille rather than prepare it in the traditional French way because I prefer that roasted taste, and the larger cut vegetables… I also use red, orange or yellow peppers because, frankly, I’m biased against the green variety!
8 Roma tomatoes, quartered lengthwise
1 large eggplant
2 large peppers – red, orange and/or yellow
1 large onion
3 large cloves of garlic
Extra virgin olive oil
Salt & pepper
½ cup spicy bloody mary mix
Parmesan cheese, grated
Pasta (boiled in salted water), optional
What you do:
Before you start, place the quartered tomatoes on a sheet pan and drizzle with olive oil. Roast for two hours at 325, then set aside.
Chop all the ingredients into large chunks (but slice the garlic small). Place in a roasting pan and drizzle with as much as half a cup of olive oil. Season with salt and pepper. Mix it all together so that everything is coated in the olive oil, salt and pepper.
Roast in a 400 degree oven for 30 minutes.
Coarsely chop the tomatoes and combine with the roasted vegetables, spicy bloody mary mix and basil. Serve topped with the parmesean cheese.
For a more substantial dish, if you’re not limiting your carb intake, serve the ratatouille over boiled pasta. I prefer penne rigate or rigatoni.