Roast Ratatouille
Roast Ratatouille
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  • 2 large red bell peppers, seeded and cut lengthwise into 1-inch strips
  • 5 baby eggplants, quartered lengthwise
  • 6 baby zucchini, quartered lengthwise
  • 5 plum tomatoes, quartered lengthwise and seeded
  • 2 shallots, peeled and sliced lengthwise
  • Extra virgin olive oil (EVOO), to coat
  • Coarse salt and pepper

Pre-heat the oven to 500°F.

Working on a cookie sheet, combine the vegetables. Drizzle liberally with EVOO and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, about 15 minutes. Transfer to a serving platter.

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