Roasted Ratatouille | The Fancy Pants Kitchen

Ingredients

• 12 ounces eggplant, (about 1), chopped into 1-inch pieces
• 1 & 1/4 pounds tomatoes, chopped into 1-inch pieces
• 12 ounces zucchini (about 2), chopped into 1-inch pieces
• 2 red bell (or other) peppers, seeded and coarsely chopped
• 1 yellow or white onion, chopped
• 1 shallot, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp white balsamic vinegar
• 2 tsp chopped fresh thyme
• 1 tsp kosher salt plus more to taste
• Freshly cracked pepper to taste
• dried pasta
• roasted ratatouille
• freshly grated parmesan
• basil