Easy Ratatouille Recipe

Name: Easy Ratatouille Recipe
Total time: 60 min
Ingredients: 1 large eggplant ((about 1 pound; trimmed and cut into 1-inch cubes)); 1 teaspoon kosher salt ((plus more to taste)); 2 medium zucchini ((trimmed and cut into 1-inch cubes)); 2 medium yellow or summer squash ((trimmed and cut into 1-inch cubes)); 1 red bell pepper ((cored, seeded, and cut into 1-inch pieces)); 1 yellow or orange bell pepper ((cored, seeded, and cut into 1-inch pieces)); 2 large onions ((any color; peeled and cut into 1-inch pieces)); 9 tablespoons olive oil ((divided)); freshly ground black pepper ((to taste)); 3 medium ripe tomatoes ((2 pounds total; cored, stemmed, and cut into 1-inch chunks)); 8 garlic cloves ((crushed)); 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 2 tablespoons roughly chopped parsley; ½ cup thinly sliced (chiffonade) basil

themom100.com

This oven-roasted ratatouille recipe is a rich and lush version of the summery Provencal dish (and we all need to watch the movie again).

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Ingredients

1 large eggplant ((about 1 pound; trimmed and cut into 1-inch cubes))
1 teaspoon kosher salt ((plus more to taste))
2 medium zucchini ((trimmed and cut into 1-inch cubes))
2 medium yellow or summer squash ((trimmed and cut into 1-inch cubes))
1 red bell pepper ((cored, seeded, and cut into 1-inch pieces))
1 yellow or orange bell pepper ((cored, seeded, and cut into 1-inch pieces))
2 large onions ((any color; peeled and cut into 1-inch pieces))
9 tablespoons olive oil ((divided))
freshly ground black pepper ((to taste))
3 medium ripe tomatoes ((2 pounds total; cored, stemmed, and cut into 1-inch chunks))
8 garlic cloves ((crushed))
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 tablespoons roughly chopped parsley
½ cup thinly sliced (chiffonade) basil