ROASTED ROMANIAN RATATOUILLE

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2 pounds fleshy sauce tomatoes, such as Roma
4-6 medium-size green or white narrow zucchini, about 11/2 pounds
2 medium eggplants, about 11/2 pounds
3-4 sweet red peppers
1-2 onions, peeled
6-8 large garlic cloves, peeled
1 tablespoon sweet or hot paprika, or a mix
1/4 teaspoon ground cumin
2 bay leaves
extra virgin olive oil
kosher salt and pepper

Preheat oven to 400 degrees. Roughly chop the tomatoes, zucchini, eggplants, sweet peppers and onions into about 1-inch pieces. Transfer the vegetables to a large roasting pan (about 12 inches by 15 inches). Add the garlic cloves, paprika, cumin, bay leaves and 3 to 4 tablespoons of olive oil, 2 teaspoons salt and several grinds of fresh pepper. Toss to mix and spread in an even layer in the pan. Roast without stirring until vegetables are very tender and browned and the tomatoes have melted into a thick sauce, about 1 hour. 10 to 12 servings, warm or room temperature.


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