Roast Ratatouille

Recipe Ingredients

2		Red bell peppers - seeded, and (large)
		Cut lengthwise into 1" wide strips
5		Baby eggplant - quartered lengthwise
6		Baby zucchini - quartered lengthwise
5		Plum tomatoes - quartered
		Lengthwise, and seeded
2		Shallots - peeled, and
		Sliced lengthwise
		Extra-virgin olive oil - to coat
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 500 degrees.

Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

This recipe yields 10 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B27) - from the TV FOOD NETWORK

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