Easy Oven Roasted Ratatouille with Herbes de Provence
A simple and delicious Easy Oven Roasted Ratatouille with Herbes de Provence
Ingredients
- 2 lbs Roma tomatoes
- 1 large eggplant
- 2 medium zucchini
- 1 yellow squash
- 1 large red onion
- 3 bell peppers any color
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp herbes de Provence
- Kosher salt or sea salt
Instructions
- Preheat the oven to 400 degrees F.
- Wash the vegetables.
- Remove a piece of the top and bottom of the vegetables. Clean out the seeds and membranes from the bell peppers.
- Roughly chop all of the vegetables. You do not need to peel them.
- Place all of the chopped vegetables into a large roasting pan.
- Pour the olive oil over the vegetables and toss them with your hands to coat.
- Lightly salt the veggies, toss again, and sprinkle with a little more salt.
- Place the dish in the oven and let cook for one hour.
- Remove the dish from the oven and stir the vegetables using a silicone spatula or large spoon. At this point, they will not have changed appearance that much.
- Return to the oven and let cook for an additional 30 minutes.
- Remove the dish from the oven and sprinkle with 3/4 tsp herbes de Provence. Stir and sprinkle with the rest of the herbs. Give the vegetables one more stir, being sure to come up from the bottom of the pan.
- Return to the oven for 30 minutes, then remove and stir. At this point you are looking for the vegetable to be very soft and to have a "jammy" consistency. If this has not yet happened, return to the oven for about 30 minutes, checking regularly to be sure it does not burn. I needed an additional 30 minutes for a total cooking time of 2 1/2 hours.