Barefoot Contessa | Roasted Ratatouille with Polenta (Video) | Recipes

Ingredients

• 1½ pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced
• 1 pound eggplant, unpeeled and 1-inch-diced
• 1 Holland red bell pepper, cored, seeded, and 1-inch-diced
• 1 Holland yellow bell pepper, cored, seeded, and 1-inch-diced
• 1 red onion, halved and sliced ¼ inch thick
• 2 tablespoons minced garlic (6 cloves)
• 1½ teaspoons dried oregano
• ½ cup good olive oil
• Kosher salt and freshly ground black pepper
• 15 cherry, grape, or small pear tomatoes, halved
• ¼ cup julienned fresh basil leaves