Ratatouille is a stew so it can be made infinite ways. This version leaves the vegetables more firm since they are roasted not stewed together.
- 2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons
- 2 red bell peppers (6 to 7 oz. each) cored, and cut into 1/4-inch wide strips
- 1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
- 2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds
- 2 summer squashes
- 15 whole cloves garlic, peeled
- 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
- Kosher salt
- 4 medium ripe tomatoes (about 1-1/2 lb. total) cored, and cut into 1/2-inch chunks
- 1/4 cup thinly sliced fresh basil (a chiffonade)
- 1 jar (32 oz) commercial marinara sauce such as tomato basil
- Prep all the vegetables up front. This recipe cooks everything all at once.
- Position racks in the top and bottom thirds of the oven and heat the oven to 400°F.
- Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil or parchment.
- In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).
- Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes.
- If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil.
- Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl.
- Transfer to a stew pot and add the marinara sauce. Bring to a light simmer to warm the marinara sauce.
- Toss with the basil, taste for seasoning, and serve warm.