Recipe for Roast Ratatouille

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Yield:

Ingredients:

Amount	Ingredient
2 lrg	red bell peppers seeded, and
	cut lengthwise into 1" wide strips
5 x	baby eggplant quartered lengthwise
6 x	baby zucchini quartered lengthwise
5 x	plum tomatoes quartered
	lengthwise, and seeded
2 x	shallots peeled, and
	sliced lengthwise
	Extra-virgin olive oil to coat
	Coarse salt to taste

Instructions:

Instructions: Preheat oven to 500 degrees.

Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

This recipe yields 10 servings.

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