Easy Ratatouille

Makes a metric buttload. Adapted from a recipe by Mark Bittman.

2 lbs eggplant, cut into chunks (you can peel if you want, I don't)
1-1/2 lbs zucchini, cut into chunks
1-1/2 lbs yellow squash, cut into chunks
2 lbs Roma tomatoes, peeled and cut into chunks (you can seed them if you like, I don't bother)
3 red bell peppers, cored, seeded and cut into chunks
2 large yellow onions, peeled and cut into chunks
10 garlic cloves, peeled and cut into halves or thirds
Olive oil
Fresh thyme
Salt and freshly ground black pepper

Preheat oven to 425ºF. Combine all ingredients except the olive oil and thyme. Portion out into roasting pans (I used 2 9"x13" Pyrex pans). Drizzle with olive oil and lay sprigs of thyme all over the top. (Or you could strip the thyme leaves from the stems and toss with the veggies.) Roast for 15 minutes then stir. Roast another 15 minutes, stir again. Roast another 15 minutes, remove from oven and stir. Remove as many thyme stems as you can find. Taste for seasoning. Eat.

You can also use basil or parsley or a combination of herbs, however the spirit moves you.

Ways to Eat: Hot out of the oven, room temp, cold, by itself, over brown rice, over steel-cut oats, over polenta, with cooked chickpeas, with cooked black beans, with cooked pinto beans, with cooked red beans, as a side for a meat-based meal, etc., make up your own.

xposted to klwalton