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Roasted Ratatouille

Roasted Ratatouille Recipe

  • One 1-pound large eggplant, trimmed and cut into 1-inch cubes
  • 4 garlic cloves, minced
  • 2 large onions, cut into 1-inch cubes
  • 4 medium zucchini, halved lengthwise and cut crosswise into 1-inch slices
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 large tomatoes, cut into 1-inch cubes
  • 3 tablespoons chopped fresh basil
  • 1/4 cup minced fresh flat-leaf parsley
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