Rose’s Roasted Ratatouille

Serves: 4 to 6

Prep Time: about 45 minutes, plus roasting time

1 large eggplant, peeled and cut into 1-inch cubes, about 3 cups
1 large zucchini, cut into 1-inch cubes, about 2 cups
1 medium yellow squash, cut into 1-inch cubes, about 2 ½ cups
½ pound fresh Baby Bella mushrooms, sliced, about 2 cups

1 whole marinated roasted red pepper, diced, about ½ cup

1 large red onion, peeled and diced, about 1 cup
1 tablespoon dried Italian herbs
4 tablespoons coconut oil, divided
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 cup cherry tomatoes, halved
4 medium garlic cloves, peeled and minced, about 1 tablespoon

1 tablespoon fresh thyme  leaves
½ pound fresh spinach leaves chopped, about 2 cups

2 to 3 tablespoons olive oil
8 ounces artisanal goat cheese, crumbled, about 1 cup (optional)

Directions:

Preheat oven 400.

Toss all the vegetables except the tomatoes with 3 tablespoons of the coconut oil. Sprinkle with salt, pepper and Italian herbs and toss to coat. Spread vegetables on a parchment lined cookie sheet. Place tin foil over vegetables.

In a separate bowl, toss the tomato halves with remaining (1 tablespoon) coconut oil, thyme and garlic and spread out on a smaller parchment lined cookie sheet. Roast about 30 minutes, tossing every 15 minutes. Check for doneness and cook 5 to 10 minutes more if needed.

Remove roasted tomatoes to a bowl and mash with a potato masher. Add tomatoes and spinach to roasted vegetables. Toss to coat with olive oil. 

Garnish ratatouille with goat cheese.

*To prepare this recipe as pictured, prepare Roasted New Potatoes to surround the entrée:

Roasted New Potatoes

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters

2 tablespoons olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
Salt and freshly ground pepper

Preheat oven to 450°F.

Place potatoes into a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.

Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.