Summer Vegetable Ratatouille

Ingredients

• 3 large tomatoes (or 6 medium Roma tomatoes)
• 1 medium bell pepper, cut into bite-sized pieces (about 1½ cups)
• 1 medium eggplant, peeled and cut into bite-sized pieces (about 3 cups)
• 1 medium zucchini, cut into bite-sized pieces (about 2 cups)
• 1 medium yellow squash, cut into bite-sized pieces (about 2 cups)
• 1 medium onion, cut into bite-sized pieces (about 1½ cups)
• 2 tbsp olive oil, divided
• ¼ tsp salt
• 2 cloves garlic, minced
• ¼ tsp dried oregano
• ¼ tsp ground black pepper
• ⅛-¼ teaspoon crushed red pepper flakes, to taste
• 2 tbsp chopped fresh basil

Method

1. Preheat oven to 425°F.
2. Using a box grater, grate the tomatoes over a medium mixing bowl. Pour off excess juice, as desired. Set aside.
3. Place the bell pepper, eggplant, zucchini, squash, and onion on a baking sheet. Add 1½ tablespoons of the oil and the salt. Toss to combine, then spread into a single layer.
4. Roast in the oven until well-browned and fork tender, about 20-25 minutes., tossing halfway through the cooking time.
5. While the vegetables are roasting, heat a large saucepan or stockpot over medium heat.
6. Add the remaining ½ tablespoon of oil and heat until shimmering.
7. Add the garlic and cook until fragrant, about 30-60 seconds.
8. Add the grated tomatoes, oregano, black pepper, and crushed red pepper.
9. Bring to a simmer over medium-high heat, then reduce the heat to maintain a low simmer. Cook, stirring occasionally, for 5 minutes.
10. Add the roasted vegetables. Continue cooking for 7-10 minutes.
11. Remove from the heat and stir in the basil.
12. Serve warm.

Serve over rice, pasta, or crusty bread. Top with a sprinkle of parmesan or feta, if desired.