Ratatouille Of Roasted Vegetables
- 1 large head garlic
- 12 ripe plum tomatoes, cored, halved and seeded
- 1 eggplant (1 to 1 1/4 lb.), cut lengthwise into 1/2-inch thick slices
- 2 small zucchini, cut in half lengthwise
- 2 small summer squash, cut in half lengthwise
- 1 Spanish onion, cut into 1/2-inch thick slices
- 1 large red bell pepper, cut in half lengthwise and seeded
- 1 large yellow bell pepper, cut in half lengthwise and seeded
- 1/4 c. chopped fresh basil
- 2 Tbsp. olive oil (preferably extra-virgin)
- 1 Tbsp. chopped fresh thyme
- 1 tsp. dried oregano
- 2 bay leaves
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Meaty shiitake and oyster mushrooms give this dish a hearty texture.
garlic, tomatoes, eggplant, zucchini, summer, onion, red bell pepper, yellow bell pepper, fresh basil, olive oil, thyme, oregano, bay leaves, salt, freshly ground black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030680 (may not work)