Ratatouille Roast

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 8 servings
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

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.