Roasted Ratatouille

Prep Time 20

Cook Time 30

Total Time 50

1 large sweet or purple onion skinned and chopped 5 cloves garlic, roughly chopped (find fresh garlic with green stems in the summer!)
1 radicchio optional, chopped
2 bulbs fennel peeled and chopped
1 large firm and heavy eggplant, cubed
1 lb. green beans optional, tailed (meaning: chop off the tails, but not the tops!) and cut in half
5 green or yellow zucchini or any summer squash, cubed
8 fresh roma plum tomatoes, cubed (feel free to score, blanch and peel if you desire)
5 new potatoes Yukon Gold or small red Bliss, halved or quartered
1 large bunch basil washed well and torn into bite- sized pieces (smaller leaves can be left whole)
11/2 cups approximately extra-virgin olive oil
Freshly ground black pepper
Kosher salt or coarse sea salt
8 ounces tomato sauce or tomato puree optional

1 Preheat the oven to 400°F. 2 Line three baking trays with parchment paper. 3 Toss the onion, garlic, radicchio, fennel, eggplant, green beans, zucchini and tomatoes in a mixing bowl. add a splash of olive oil, a pinch of salt, a grind of pepper and a dash of balsamic vinegar and toss. 4 Spread out on a baking tray (or two, if necessary) and roast until just browned. 5 Toss the potatoes with some olive oil and roast separately until browned. 6 As the vegetables complete the cooking cycle, throw them in a bowl or pot along with the fresh basil leaves. You can add more olive oil, salt, pepper, or balsamic vinegar as needed. 7 If you want a much saucier dish you can transfer everything to the stove and add a can of tomatoes (sauce, puree or chopped) and let it simmer for five or ten minutes. 8 Rewarm as needed, in the oven or on the stove — even on a hotplate for Friday night.
As seen in the Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now