Oven Roasted Ratatouille

Oven Roasted Ratatouille

2 large yellow onions, chopped
4 medium garlic cloves, minced
4 large tomatoes, chopped
4 medium bell peppers (preferably 2 green and 2 red), cored, seeded and chopped
2 large zucchini, chopped
2 medium eggplant, stemmed and chopped (no need to peel)
1/2 cup fresh basil leaves, chopped
2 Tbsp fresh packed oregano leaves
2 Tbsp fresh thyme leaves
1 tsp salt
1 tsp freshly ground black pepper

Spray a large roasting pan with a lid or oven-proof, soup pot with a lid with cooking spray. Add onions and garlic to pan and roast at 375°F, uncovered, for 10 minutes, tossing twice. Add tomatoes, bell peppers, zucchini, eggplant, basil, oregano, thyme, salt and pepper. Stir well. Cover roasting pan with its lid or with a large piece of aluminum foil that you seal tightly around the pan’s edges and corners. Bake, stirring occasionally, until vegetables are softened, tomatoes have broken down, and the liquid is bubbling in the pan, about 1 1/2 hours. Cool for a few minutes before using or serving.

Servings: 12
1 cup

Serving Size: 12- 1cup

Number of Servings: 12

Recipe submitted by SparkPeople user IAMDESIGNERKT.