Sheet-Pan Ratatouille

from Ellen's kitchen with thanks to NYT recipes

4-6 servings

Ingredients:

• 1 large onion, halved and thinly sliced
• 1 3/4 lbs zucchini, cut into 1/4 slices
• 1/2 cup plus 1 tbs olive oil
• 6 thyme sprigs
• 4 rosemary sprigs
• 6 garlic cloves, peeled and smashed
• salt
• 2 lbs eggplant, cut into 1 inch cubes
• 2 medium red bell peppers, sliced into 1/2 inch slices
• 3 cups cherry tomatoes
• 8 oz goat cheese, crumbled (optional)
• 3/4 cup Castelvetrano or other good quality olives, crushed, pitted, torn into pieces
• lemon wedges for serving
• 1/2 cup basil leaves, sliced

Heat:

• oven to 425 (400 convection) degrees.

Line:

• two rimmed baking sheets with parchment paper.  On the first, toss onion slices, zucchini, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprigs, 3 garlic cloves, and 1/2 tsp salt.  On second, toss eggplant, red peppers, 1/4 cup oil, 3 thyme sprgs, 2 rosemary sprgs, 3 garclic cloves, 3/4 tsp salt.

Place:

• in oven, roasting for 40 minutes, stirring 2-3 times.

Add:

• tomatoes to the sheet with eggplant and peppers, then continue to roast until tomatoes burst and zucchinis are deeply golden brown, another 20-25 minutes. The vegetables will be very caramelized, which is good thing!

Transfer:

• zucchini and onions to other baking sheet, mix well, and spread in even layer.  Drizzle with 1 tbs olive oil, sprinkle with optional feta and olives.  Roast until cheese is soft and warmed through, 5-10 minutes.

Transfer:

• to a serving platter, drizzle with more oil and squeeze juice from one lemon wedge on top.  Garnish with basil.  Serve hot or warm, with lemon wedges on side.