This sheet pan method produces a ratatouille that is less like a stew with more concentrated flavors from roasting. Serve this as is over quinoa or tossed with Israeli couscous or shaped pasta, such as penne, for a vegetarian main dish.
Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with the oil and put in the oven to heat for 3 to 4 minutes.
Scatter the onion, eggplant, zucchini and tomatoes onto the baking sheet in a single layer. Sprinkle with the salt and pepper.
Roast the vegetables until they begin to brown, about 20 minutes. Turn them all over as best you can and continue roasting until they are deeply browned, about 15 minutes more.
In a mortar and pestle or food processor, combine the basil and garlic. When the vegetables are done, toss them with the basil on the sheet pan and sprinkle with the vinegar before serving with cooked grains or pasta.
Copyright 2021 Lynne Curry