~ Mary ~
Way back when, I posted on Facebook that I had Molly Wizenberg’s Roasted Eggplant Ratatouille. I’ve never been a big fan of ratatouille, so it was surprising to me that I found it to be ok, which is a huge step for me. What I discovered is that I don’t like my veggies in a sauce and mushy. The eggplant surprisingly enough stood out because it had been roasted well. I thought I’d give the whole concept a try and roast all the vegetables, cool then mix them together. Lo and behold, that was the ticket to success. I’m not sure if it would be called ratatouille anymore, but I’m sticking with it.
Roast in a 425° oven
I like to roast the ‘like’ vegetables together. Meaning, the vegetables with the highest water content on one baking sheet and the ones with the lowest on another. You can also opt to roast vegetables sliced rather large and then dice after they’ve roasted and cooled. I’ve done it both ways and have found I like to dice mine before they hit the oven because, as I stated earlier, I like a dryer ratatouille.
The key to roasting vegetables is to lay them on a large, lipped sheet pan in one layer without over-crowding. You want your veggies to roast, not steam. Likewise you don’t want to cram your oven full of sheet pans, two at a time will do. All the sets of vegetables below each took a ‘turn’ in the oven, on their own until each were nicely browned.
It’s also optional to toss them with a little olive oil before laying them on the sheet pan.
Do Kosher Salt and Fresh Pepper them.
Do mix in a seasoning (fresh or dried basil or oregano or thyme or marjoram or some combination of these) once they’ve all been combined. If at all possible let the whole kit and kaboodle sit in the fridge over night for the flavors to meld.
Here’s how I played it:
1 large Eggplant diced
3-4 small Zucchini diced
10-12 Roma Tomatoes these work best sliced in half to roast, then cool and diced later.
1 Large Diced Onion
1 Red Pepper diced
2 Poblano Peppers diced
1 lb Mushrooms quartered
4 Cloves Garlic thinly sliced
Makes 7-8 cups