Roasted Ratatouille
A deeply flavorful riff on a French classic
- Servings: 6
Source: Burlington County Agricultural Center
Ingredients
- large eggplant or 2 small
- zucchini or yellow summer squash
- large yellow onion
- bell peppers
- olive oil
- Salt to taste
- Freshly ground pepper to taste
- A head of garlic
- drained
- tablespoons tomato paste
- bunch parsley
- sprigs of fresh thyme
- teaspoons herbs de Provence
- salted capers