1 lb. cherry tomatoes
2 medium zucchini, sliced into 1-inch dice, or use 2 medium yellow summer squash (or one of each)
2 red or yellow peppers, seeded and cut into a large dice
2 fat cloves garlic, peeled and finely chopped
1 large onion, peeled and cut into a large dice
1 small eggplant, diced
3 T. olive oil
1 handful fresh basil leaves
salt and freshly ground pepper
Prepare the squash and the eggplant by cutting vegetables into a large dice with the skins on. Sprinkle with salt and leave in a colander with a plate and a heavy weight to drain for an hour or so. This takes some of the bitterness out.
After that, squeeze out any excess liquid and dry the veggies with a clean dish towel.
Now, arrange all the veggies in a roasting pan and sprinkle the garlic and olive oil over them. Tear up the basil leaves and mix with the veggies and give everything a good turn to mix. Season well with salt and pepper and roast in a 400°F oven for 30-40 minutes until the vegetables are roasted and tinged brown at the edges.
Or, use a pan you have made out of tin foil, or one suitable for the outdoor grill, and roast the ratatouille on the barbecue. The timing will depend on your fire; just test for doneness and when it looks great. Check the seasoning and serve hot or warm, or at room temp. Makes a great sandwich, pasta topping or side dish.
This serves 4, but the recipe can easily be doubled. If you make large amounts, make sure not to crowd the veggies in the pan. Better to use two pans.
Picnic Basket From Kim of Kim's Whim