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Roasted ratatouille

Serves 4

Serve this with a simple salad, polenta, couscous, rice, or bread.

1 large zucchini
3 large onions
1 medium eggplant
2 medium tomatoes
2 red, green, or yellow bell peppers
6 cloves garlic, chopped
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup packed fresh basil leaves
1/2 cup grated Romano, Pecorino Romano, or Parmesan cheese
1. Preheat the oven to 450 degrees.

2. Cut all of the vegetables into 1-inch chunks and place them in a large bowl. You need 12 to 14 cups total. Add the garlic, toss with the olive oil, salt, and pepper, and spread on a baking sheet (or two).

3. Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

4. While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

''Moosewood Restaurant Simple Suppers"

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