Roasted Ratatouille

Ingredients

• 1 medium Eggplant
• 2 medium Zucchini
• 1 large Red Bell Pepper
• 1 medium Yellow Onion
• 1 cup Cherry Tomatoes
• 4 cloves Garlic
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Herbes de Provence
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Fresh Basil(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Dice the eggplant, zucchini, bell pepper, and onion into 1-inch chunks.

3. 3

   Place all chopped vegetables and the whole cherry tomatoes onto a large rimmed baking sheet.

4. 4

   Mince the garlic and sprinkle over the vegetables.

5. 5

   Drizzle with olive oil and season with Herbes de Provence, salt, and pepper. Toss well to coat evenly.

6. 6

   Spread the vegetables in a single layer. Roast for 35-40 minutes, tossing halfway through, until vegetables are tender and slightly charred.

7. 7

   Remove from oven and garnish with torn fresh basil before serving.