Ratatouille Ristretto: A Medley of Roasted Vegetables in a Rich Tomato Sauce

Ingredients

Eggplant

1 large, diced

Zucchini

1 large, diced

Yellow Squash

1 large, diced

Red bell pepper

1, diced

Yellow bell pepper

1, diced

Onion

1, diced

Garlic cloves

3, minced

Olive oil

3 tablespoons

Salt and pepper

to taste

Tomatoes

4 large, diced

Tomato paste

2 tablespoons

Fresh basil leaves

1/4 cup, chopped, plus extra for garnish

Fresh thyme leaves

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large baking dish, combine the diced eggplant, zucchini, yellow squash, red and yellow bell peppers, onion, and minced garlic.
3. Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and pepper, and toss well to ensure they are evenly coated.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. While the vegetables are roasting, prepare the tomato sauce. In a saucepan, heat the remaining tablespoon of olive oil over medium heat.
6. Add the diced tomatoes and tomato paste to the saucepan, followed by the chopped basil, thyme, salt, and pepper. Cook for 10 minutes, stirring occasionally.
7. After the vegetables are roasted, remove the dish from the oven and evenly pour the tomato sauce over the vegetables. Gently stir the vegetables and sauce together.
8. Return the dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld together.
9. Serve the Ratatouille Ristretto hot, garnished with extra fresh basil leaves. Bon appétit!