Roasted Ratatouille

Name: Roasted Ratatouille
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips; 2 eggplants, halved and sliced thin to make half moon pieces, peeling isn't necessary; 4 zucchini, sliced thin; 5 plum tomatoes, quartered lengthwise and seeded; 2 shallots, peeled and sliced lengthwise; 2 tablespoons extra virgin olive oil, to coat; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon poultry seasoning (optional)

Submitted by George Cooks

"Simple recipe with great ingredients for quick, easy, delicious cooking."

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Ready In:: 25mins
Ingredients:: 9
Serves:: 4

ingredients

2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips
2 eggplants, halved and sliced thin to make half moon pieces, peeling isn't necessary
4 zucchini, sliced thin
5 plum tomatoes, quartered lengthwise and seeded
2 shallots, peeled and sliced lengthwise
2 tablespoons extra virgin olive oil, to coat
1 teaspoon kosher salt
¹⁄₂ teaspoon black pepper
1 teaspoon poultry seasoning (optional)

directions

Preheat oven to 500 degrees F.
Using a baking sheet, combine vegetables. Drizzle with extra-virgin olive oil and season with spices. Toss to coat vegetables evenly.
Roast until just tender, 20 minutes. Transfer to a serving dish.