Late Summer Ratatouille

As the sun’s rays start to mellow and the days grow shorter, late summer is the perfect time to savor the bounty of the season with a roasted vegetable ratatouille. This dish captures the essence of late summer’s harvest by combining the flavors of sun-ripened tomatoes, tender eggplant, zucchini and squash, vibrant bell peppers and fragrant herbs. Roasting the vegetables infuses them with a deep flavor and a delightful way to showcase the produce. Let the vegetables roast until the liquids reduce and the mixture becomes nice and jammy. Serve warm over a bed of your favorite grains, over crisp greens or as a side dish paired with your protein of choice.

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Course: Side Dish

Servings: 6 servings

Calories: 175kcal

Ingredients

• 1 1/4 pounds tomatoes coarsely chopped or one 14 1/2- ounce can of diced tomatoes (drained)
• 1 large eggplant cut into 1-inch cubes
• 2 large zucchini cut into 1-inch cubes
• 1 large summer squash cut into 1-inch cubes
• 2 bell peppers seeded and cut into 1 -nch pieces
• 1 large onion chopped
• 4 garlic cloves minced
• 1/4 cup extra-virgin olive oil
• 2-3 tablespoons white balsamic vinegar or sherry vinegar
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon chopped fresh thyme
• 1 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh basil for garnish

Instructions

• Preheat the oven to 400°F. In a large roasting pan or casserole dish, combine the tomatoes, eggplant, zucchini, squash, bell peppers, onion and garlic. Drizzle with the olive oil and vinegar, season generously with salt and pepper, then toss to coat. Stir in the thyme and rosemary.
• Roast for 25 minutes, then stir well. Continue roasting for 20 to 30 minutes, stirring once or twice, until the vegetables are very tender and the juices have reduced into a rich, jammy sauce. Taste and adjust the seasoning with additional salt, pepper and a splash of vinegar, if desired. Stir in the fresh basil just before serving.
Don't rush the roasting. Let the vegetables cook until the juices have reduced and the mixture is rich and jammy. That's where the deepest flavor develops.

Nutrition

Calories: 175kcal | Protein: 3g | Fat: 12g | Fiber: 6g

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