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Creole Ratatouille

  • SERVINGS: 12
  1. 1 cup olive oil
  2. 1 tablespoon crushed red pepper
  3. 2 medium zucchini, cut into 3/4-inch dice
  4. 2 medium yellow squash, cut into 3/4-inch dice
  5. 1 medium onion, cut into 3/4-inch dice
  6. 1 medium eggplant, cut into 3/4-inch dice
  7. 3 medium bell peppers—1 red, 1 green and 1 yellow—cut into 3/4-inch dice
  8. Kosher salt
  9. 1/2 tablespoon chopped fresh basil
  10. 1/2 tablespoon fresh thyme leaves
  11. 1/2 tablespoon chopped fresh rosemary leaves
  12. 1 tablespoon chopped fresh chives
  13. 2 tablespoons balsamic vinegar
  1. In a large nonreactive bowl, mix together the olive oil, crushed red pepper and garlic. Add the zucchini, yellow squash, tomatoes, onion, eggplant and bell peppers and marinate for 2 hours at room temperature.
  2. Preheat the oven to 450°. With a slotted spoon, place the vegetables in 2 large shallow roasting pans in an even layer. Season with salt. Roast, stirring twice, for 30 minutes, or until tender and beginning to brown.
  3. In a small, nonreactive bowl, combine the basil, thyme, rosemary, chives and balsamic vinegar and toss with the vegetables.
Make Ahead The ratatouille can be refrigerated for up to 1 day. Serve reheated or at room temperature.


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