The beauty of this recipe is that the oven does the work while you leisurely prepare a salad and set the table.

　　

Ingredients

serves 4

　　1 zucchini

　　3 onions

　　1 eggplant

　　2 tomatoes

　　2 red, green, or yellow bell peppers

　　6 garlic cloves

　　1/3 cup olive oil

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1 cup packed fresh basil leaves

　　Grated Romano, Pecorino Romano, or Parmesan cheese

　　

Step 1

Preheat the oven to 450°.

　　

Step 2

Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

　　

Step 3

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

　　

Serving & menu ideas

Step 4

Start with Baby Greens with Pecans & Pears (page 206). Serve Roasted Ratatouille on Polenta (page 184), couscous, or rice, or with French bread. Leftovers taste even better the next day, packed for lunch or folded into an omelet.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.