Ratatouille is my go-to recipe to clean out my fridge (and my garden) in this season of deep-summer abundance. A good long roast in the oven transforms a motley medley of eggplant, peppers, zucchini, tomatoes, and fresh herbs into a hearty stew, which I love serving over creamy polenta. Traditional ratatouille calls for cooking each ingredient one at a time… but ain’t nobody have time for that! This roasting method is super simple and just requires a bit of chopping at the beginning. Don’t forget to add the splash of balsamic vinegar before serving, as the sweet + tangy balsamic kicks up the dish to a whole new level of deliciousness.

ROASTED RATATOUILLE

INGREDIENTS

2 red onions, cut into 1/4-inch-thick half-moons
2 sweet bell peppers (any color is fine), cored, seeded, and cut into 1-inch dice
1 pound eggplant, unpeeled and cut to 1-inch dice
2 medium zucchini (1 pound), cut into 1/2-inch rounds
6-8 whole cloves garlic, peeled and smashed
1 tablespoon chopped fresh rosemary and/or thyme
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt and pepper
4 medium ripe tomatoes, any kind is fine (1 pound total) cut into 1/2-inch chunks (or use 2 cups halved cherry tomatoes)
Splash balsamic vinegar
Handful thinly sliced fresh basil

INSTRUCTIONS

Preheat the oven to 425 degrees.
Place the chopped onions, bell peppers, eggplant, zucchini, garlic, rosemary.thyme, oregano, olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl and toss to combine. Pour the vegetables onto two rimmed baking trays. Roast for 30-35 minutes, tossing occasionally, until the vegetables are tender and beginning to brown.
Lower the oven to 400 degrees, divide up the tomatoes equally onto the two pans and roast for another 20 minutes. Scrape all the vegetables and any juices into a serving bowl and toss with a splash (start with 1 tablespoon) of the balsamic vinegar and the fresh basil. Taste and adjust seasoning as needed, and serve warm.