Roasted Ratatouille
Recipe by: Leslie Brenner
I often find ratatouille kind of mushy and insipid. But roasting rather than sautéing the eggplant, zucchini and peppers results in a ratatouille with deeper flavor and more vegetable-integrity — it’s a million times better, and because it’s basically a sheet-pan situation, it’s also much easier to make.
Serves 6 to 8.
Ingredients
1 medium globe eggplant, about 1 1/4 pound (525 grams)
2 medium zucchini, about 1 1/4 pound (525 grams)
3 garlic cloves, still in their jackets
1 1/2 teaspoons salt, divided
3 1/2 tablespoons olive oil, divided
1 red bell pepper, halved
1 medium onion, diced
2 teaspoons fresh thyme leaves
1 pound (454 grams) ripe tomatoes, roughly chopped
Freshly ground black pepper
Torn basil, to finish (optional)
Instructions
Heat the oven to 450 degrees F (230 degrees C). Line two baking sheets with parchment (one of them can be smaller, such as a quarter-sheet pan), and arrange two racks in the o…