Recipe: Roasted French Eggplant, Squash and Pepper Ratatouille

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Total Cooking and Prep Time: 30 mins


1 1/2 cups plum tomatoes, quarter 1 cup zucchini squash, large dice 1 cup yellow squash, large dice 2 cups eggplant, large dice 1 cup red bell pepper, large dice 2 cups red onions, large dice 1 1/2 teaspoons fresh garlic, chopped 2 teaspoons olive oil 1 tablespoon fresh thyme, minced 3 tablespoons fresh parsley, chopped 14 cup fresh basil 3-4 teaspoon ground black pepper 1 teaspoon kosher salt


Preheat oven to 350 degrees.

Combine first three ingredients with half the olive oil, pepper, thyme and salt. Toss to coat and place on sheet pan. Repeat same procedure with eggplant, red bell peppers and red onions. Roast vegetables 15-20 minutes or until golden brown, but firm. Remove from oven and fold all vegetables together, adding fresh parsley and basil.

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