Recipe: Roasted Vegetable Ratatouille
A bonus recipe from The Yellow Table by Anna Watson Carl.
Serves 4
This is my ode to Provence, where I first fell in love with the classic vegetable- and tomato-laden side dish. Unlike most ratatouille recipes, for mine, I like to roast the vegetables first to intensify their flavors, before simmering them on the stovetop. This is delicious with grilled chicken or salmon, or as a vegetarian dish served over couscous or quinoa.
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1 small eggplant, cut into 1/2-inch pieces
1 small zucchini, cut into 1/2-inch pieces
1 small yellow squash, cut into 1/2-inch pieces
Fine sea salt and freshly ground black pepper
1 pint grape tomatoes, halved if large
1 small red onion, diced
1 small red or yellow bell pepper, cored, seeded, and diced
2 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes with their juices
1 tablespoon balsamic vinegar
1/2 cup chopped fresh basil leaves
Shaved Parmesan, for serving (optional)
Preheat the oven to 425°F. Line two baking sheets with aluminum foil.
In a large bowl, toss the eggplant, zucchini, and squash with 3 tablespoons of the olive oil. Season to taste with salt and pepper. Spread the mixture onto 1 1/2 of the foil-lined baking sheets. Add the grape tomatoes to the large bowl and toss with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Spread out onto the empty half of the 1 baking sheet. Roast until the vegetables are softened and beginning to brown, about 30 minutes. Transfer to a rack and let cool slightly.
While the vegetables are roasting, make the tomato sauce: In a large heavy-bottomed pot, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the red onion and red bell pepper and sauté, stirring occasionally, until the onion is translucent and the pepper is softened, 3–4 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 1 minute. Add the canned tomatoes, smashing them gently with a spoon, and simmer, uncovered, for 10 minutes. Add the roasted vegetables, stir, and simmer for 5 minutes. Stir in the balsamic vinegar and basil and season to taste with salt and pepper.
Serve in bowls with shaved Parmesan (if desired).
DO AHEAD: This dish tastes even better on the second or third day, so make it a few days in advance and just reheat on the stovetop before serving. Store, in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Reprinted with permission from The Yellow Table published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck.