Roast Ratatouille

• 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
• 5 baby eggplant, quartered lengthwise
• 6 baby zucchini, quartered lengthwise
• 5 plum tomatoes, quartered lengthwise and seeded
• 2 shallots, peeled and sliced lengthwise
• Extra-virgin olive oil, to coat
• Coarse salt and pepper

1. Preheat oven to 500 degrees F.
2. Working on a cookie sheet, combine vegetables.
3. Drizzle liberally with extra-virgin olive oil and season with salt and pepper.
4. Toss to coat vegetables evenly.
5. Roast until just tender, 15 minutes.
6. Transfer to a serving platter.

red bell peppers, baby eggplant, baby zucchini, tomatoes, shallots, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/roast-ratatouille-recipe.html (may not work)