As the end of summer approaches, more and more produce is getting stacked away in the refrigerator. It needs to be eaten–after all, veggies are good for you–but how? Roasted vegetables to the rescue. This is the easy, peasey variation on the French classic, ratatouille. Take zucchini, summer squashes, ripe tomatoes, bell peppers, eggplant, mushrooms–really whatever you have on hand. Coat it in olive oil, salt and pepper it. Arrange it neatly if you like (or just dump it all in) a casserole pan.
Then, cover it up with some parchment paper–to keep your vegetables looking fresh rather than brown.
Empty the Refrigerator Ratatouille
- 1/4 cup of olive oil
- 2-3 large, ripe tomatoes (or use 1/2 cup of tomato sauce)
- 2 medium zucchini, sliced thin
- Your choice of summer squashes, eggplant, mushrooms, and bell pepper, sliced thin
- seasonings you have on hands(alt and pepper, rosemary, thyme, and basil were what I used)
- Parchment paper (and scissors)
- a small casserole pan–I used an 8×8 pan and it was sort of crowded
- a knife for vegetables or one of those fancy mandolins
- A salad sized bowl
- Slice your vegetables up as uniformly as you can (just so they cook evenly and look pretty) and into the bowl they go. Add olive oil, salt and pepper, and mix it up to coat all the vegetables evenly.
- Preheat your oven to 400 degrees Fahrenheit
- If you using tomato sauce, spread it on the bottom of the pan. Begin to layer the vegetables in. You can alternate between colors; make circles, spirals, or lines; or just dump it all in and be done with it.
- Drizzle with just a little more olive oil.
- Add a dash of herbs and spices–I used about a shake of all the ones listed, but feel free to go a different route.
- Cut a piece of parchment paper to cover the pan and place it on top.
- Bake your beauty at 400 for 30 minutes.
- Let it cool a little and serve sprinkled with parmesan, over pasta, with chicken, or whatever you are having tonight.
Did you try it out? How did it go? Or do you have a favorite way of using up those peak season veggies? Tell us in the comments!