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(For a one-pan meal that combines Ratatouille with turkey breast, see "Lemon-Roasted Turkey Breast with Ratatouille.")
2 Japanese eggplants cut into one-inch cubes. (Do not bother to peel the eggplant. If you can't get Japanese eggplant, just get regular small ones.)
2 green zucchini, cut into one-half inch slices
12 large mushrooms, cleaned and cut in half, top to bottom
1 12-oz jar roasted red peppers, cut into one-half inch wide strips
6 large shallots, peeled and cut in half
16 cherry tomatoes
1/2 cup olive oil
1 heaping tsp Italian herb mix
2 Tbl balsamic vinegar glaze (Aged balsamic vinegar will also work.)
If you use the large eggplants, you'll have to seed them. Place the eggplant pieces on a paper towel and lightly sprinkle salt over them. Set aside while you prep the rest of the veggies.
Prep your remaining veggies. Then toss all of the vegetables (including the eggplants) in a heatproof roasting pan or bowl. Mix them up and drizzle on the olive oil and the Italian herbs. Keep the vinegar out for now.
Roast the vegetables at 350 degrees for 2 hours. At the 2-hour mark, stir the veggies and drizzle on the vinegar or glaze on the veggies. Put the veggies in the turned-off oven so they stay warm until you're ready to serve.
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