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Roasted Ratatouille

5 to 6 cups of cubed summer vegetables (eggplant, zucchini, green pepper, tomatoes)
Olive oil
1-2 cloves garlic
2-3 sprigs rosemary
5-6 sprigs thyme
Salt and Pepper

Preheat the oven to 375F. Toss large cubes of eggplant, zucchini, bell pepper, tomatoes, with enough olive oil to coat. Add 1-2 cloves of garlic, and 2-3 sprigs of rosemary, and 5-6 sprigs of thyme. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast
the vegetables for 25 minutes.

Once the garlic has browned, remove it and set it aside. Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges. Transfer the vegetables a large bowl. Smash the reserved garlic with a fork until it forms a smooth paste and mix it with 2 tablespoons of olive oil. Toss the roasted ratatouille with the garlic dressing, salt, and pepper. Serve it warm or at room temperature.

Note from the Author: I have been making this Roasted Ratatouille with the zucchini and eggplant and whatever other veggies I have to throw into it. It is super easy to make. I don't use any particular amounts of anything, whatever I have works well. I have even used canned tomatoes added in the last 10 minutes of roasting if I don't have enough fresh. Enjoy!


Recipe from a Big River Farms CSA member.

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