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Roasted Vegetable Ratatouille

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 1 medium eggplant
  • 2 medium zucchini
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 4 medium tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 2 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp balsamic vinegar

Instructions:

  1. Preheat your oven to 375 degrees.
  2. Chop the eggplant, zucchini, bell peppers, and tomatoes into bite-sized pieces.
  3. In a large bowl, mix together the chopped vegetables, olive oil, minced garlic, thyme, rosemary, salt, and pepper until well combined.
  4. Spread the vegetables out on a large sheet pan in a single layer.
  5. Roast in the preheated oven for 40 minutes, stirring halfway through the cooking time.
  6. Once the vegetables are tender and lightly browned, remove from oven.
  7. Drizzle the roasted vegetables with the balsamic vinegar before serving.