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Ratatouille Roast

Serves 8 servings

Originally aired

INGREDIENTS
  • 6 cloves garlic, smashed
  • 1 head radicchio, quartered and then chopped
  • 2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips
  • 5 baby eggplants, coarsely chopped
  • 5 zucchini, halved the long way and coarsely chopped
  • 2 pints grape tomatoes
  • 1/2 cup extra-virgin olive oil (EVOO)
  • Salt and freshly ground black pepper
  • 1 tablespoon Herbs De Provence
PREPARATION

Preheat oven to 400F.

On a baking sheet or a large roasting pan, coat vegetables with oil and season with salt and pepper. Toss to combine evenly and roast until just tender, about 15-20 minutes. Transfer to a serving platter and serve.

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