Roasted Vegetable Ratatouille Recipe in 10 Things To Know About The New Belle And Sebastian Album

This French-Inspired Vegetable Dish Is Packed With Flavor And Can Be Eaten As Is For A Vegetarian Entree Or As A Side With Grilled Meats Or Poultry.
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Ingredients
1 Head Garlic
12 Ripe Plum Tomatoes, Halved And Seeded
1 Medium Eggplant (About 1 Pound), Cut Lengthwise Into 1/2-Inch-Thick Slices
4 Small Zucchini, Cut In Half Lengthwise
1 Large Onion, Cut Into 1/2-Inch-Thick Slices
1 Large Red Bell Pepper, Cut In Half Lengthwise And Seeded
1 Large Yellow Bell Pepper, Cut In Half Lengthwise And Seeded
1/3 Cup Chopped Fresh Basil Leaves
3 Tablespoons Olive Oil
1 Tablespoon Chopped Fresh Thyme Leaves
Salt And Freshly Ground Pepper
Prep Time: 20 Minutes
Cook Time: 80 Minutes
Total Time: 100 Minutes
Yield: Serves 6
Preparation
1. Preheat The Oven To 450° F. Peel Away As Much Of The Papery Skin From The Garlic Head As Possible And Wrap The Head Loosely In Foil. Roast The Garlic Until It Is Very Soft, About 30 Minutes.
2. Meanwhile, Coat 2 Large Baking Sheets With Vegetable Oil Or Cooking Spray. Arrange The Tomatoes, Eggplant, Zucchini, Onion, And Red And Yellow Bell Peppers On The Sheets And Roast For 20 Minutes, Turning Once, Until Just Tender And Lightly Browned.
Let Cool Slightly. Reduce The Oven Temperature To 350°F.
3. Separate The Garlic Cloves And Squeeze The Soft Pulp Into An Ovenproof Dutch Oven. Remove The Skins From The Tomatoes And Peppers. Chop All The Vegetables And Add To The Garlic In The Dutch Oven. Stir In The Basil, Olive Oil, Thyme, And Salt And Pepper To Taste. Cover And Bake, Stirring Occasionally, Until Heated Through And Thickened, About 30 Minutes. Serve Warm Or At Room Temperature.
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