Whole Food, Plant-Based Recipe Roasted Ratatouille

Ingredients

• 2 medium white onions, halved
  

• 3 large beefsteak tomatoes, cut in half horizontally
  
• 4 garlic cloves, minced
  
• 2 medium zucchini, 1 green and 1 yellow, sliced 1⁄2” thick
  
• 1 large eggplant, sliced 1⁄2” thick
  
• 2 red peppers, cut into 3⁄4-inch squares
  
• ⅓ cup juice of lemon, lime, or orange
  
• Up to 1 cup veggie broth
  
• 3 sprigs fresh rosemary
  
• 6 sprigs fresh thyme
  
• 3 sprigs fresh oregano
  
• 2 small bay leaves
  
• ¼-½ tsp red chili flakes, more or less to taste
  
• 1 T tomato paste (optional, to deepen flavor)
  
• Fresh basil
  
• Freshly ground black pepper

Instructions

1. Preheat the oven to 400°F.
2. Prep all veggies.
3. Line two large sheet pans with parchment paper or a Silpat mat.
4. On one sheet pan, set tomatoes with the cut side facing up, and onions with the cut side facing down. Pull two sprigs of thyme apart and insert into tomatoes.
5. On the other sheet pan, lay the eggplant, zucchini, and peppers before generously pouring citrus over them until the liquid is absorbed.
6. Bake both pans in the oven at once, checking halfway. One pan may finish sooner than the other pan. Look for browning, which will indicate that the veggies are done.
7. To begin to make sauce, cut the tomatoes into large chunks and slice the onions.
8. Set a large Dutch oven or soup pot over medium heat.
9. Add tomatoes, onions, minced garlic, chili flakes, and cook for a few minutes. If using tomato paste, add it now. (You may need to add some broth, as we are not using oil). Make sure that nothing is sticking to the bottom of the pan. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
10. Transfer remaining veggies to the pot. Add the sprigs of rosemary, thyme, and oregano.
11. Season to taste with black pepper, or more chili flakes. Cook for 20 minutes.
12. Serve over polenta, rice, or grains. Top with fresh basil.

Chef's Notes