Roasted Ratatouille

1. Preheat Oven

Begin by preheating your oven to 400°F (200°C). This is an essential step to ensure that your vegetables roast evenly and develop a rich, caramelized flavor.

2. Prepare Vegetables

In a large roasting pan or casserole dish, combine the chopped Roma tomatoes, salted eggplant in 1-inch pieces, zucchini, coarsely chopped red bell peppers, chopped onion, thinly sliced shallot, minced garlic, and three cups of cooked chickpeas or white beans. Make sure the vegetables are spread out evenly, as this will help them cook uniformly and prevent steaming.

3. Whisk Dressing and Combine

In a small bowl or measuring cup, whisk together ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 2 teaspoons of freshly chopped thyme, and 1¼ teaspoons of salt. Pour this dressing over the vegetables in the roasting pan, and toss everything together until the vegetables are evenly coated and have a glossy appearance.

4. Roast Vegetables

Place the pan in the preheated oven and bake the vegetables for 20 minutes. After this initial roasting time, give them a good stir to ensure even cooking. Return the pan to the oven and continue baking for another 20 to 30 minutes. You will know the ratatouille is done when the vegetables are tender and have released their juices, creating a delightful mixture.

5. Season and Garnish

Once the roasted ratatouille is out of the oven, taste and adjust the seasoning with additional salt and pepper if necessary. Garnish with a generous handful of thinly sliced fresh basil. Serve the ratatouille warm and enjoy the medley of roasted flavors and textures.