Roasted Vegetable Ratatouille

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 2 large Red Bell Pepper
• 1 medium Yellow Onion
• 4 cloves Garlic
• 14 oz Canned Diced Tomatoes
• 3 tbsp Olive Oil
• 1 tsp Dried Herbes de Provence
• 0.25 cup Fresh Basil(optional)
• 1 pinch Salt and Black Pepper

Instructions

1. 1

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

2. 2

   Dice the eggplant, zucchini, bell peppers, and onion into uniform 1-inch cubes.

3. 3

   On a large sheet pan, toss the diced vegetables and whole garlic cloves with olive oil, salt, pepper, and Herbes de Provence.

4. 4

   Spread the vegetables in a single layer and roast for 30 minutes, tossing halfway through.

5. 5

   Remove the pan from the oven and stir in the diced tomatoes (with their juices).

6. 6

   Return to the oven for another 15 minutes until the vegetables are tender and the juices have thickened.

7. 7

   Remove from the oven, discard the garlic skins if necessary, and garnish with fresh torn basil before serving.