Recipe - Ratatouille With Roasted Vegetables

1 lg Head garlic
12 Plum tomatoes; seeded and
halved
1 One fourth pound Eggplant; cut lengthwise
into 1/2" slices
2 small Zucchini; halved lengthwise
2 small Summer squash; halved
lengthwise
1 Spanish onion; cut into 1/2"
slices
1 lg Red bell pepper; halved
lengthwise
1 lg Yellow bell pepper; halved
lengthwise
One fourth cup Chopped fresh basil
2 tablespoon Extra virgin olive oil
1 tablespoon Chopped fresh thyme
1 teaspoon Dried oregano
2 Bay leaves
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper

Set oven racks at the two lowest levels.

OVEN: 450

Coat two baking sheets with vegetable cooking spray.

Peel away as much of the papery skin from the garlic as possible and wrap
the head loosely in aluminum foil. Bake for 30 minutes, or until the garlic
is very soft. Let cool slightly.

Arrange tomato, eggplant slices, zucchini, squash, onion, red bell peppers
and yellow bell peppers on the prepared baking sheets. Roast for 20
miuutes, turning once, until just tender and browned. Let cool slightly.

REDUCE oven temperature to 350 degrees.

Separate garlic cloves and squeeze the pulp into a large heavy saucepan or
Dutch oven. Slip skins from the tomatoes and peppers. Slice all the
vegetables into pieces and add to the garlic. Stir in basil, olive oil,
thyme, oregano, bay leaves, salt and pepper.

Cover and bake, stirring occasionally, for 30 minutes, or until heated
through and thickened. Remove bay leaves.

Taste and adjust seasonings, and serve hot or at room temperature.

Recipe by: Eating Well Magazine

Posted to JEWISHFOOD digest V97 #245 by Linda Shapiro lss@coconet.com on
Sep 7, 1997