One Sheet Ratatouille
Serves 4-6

This is a simple summer dish that is incredibly versatile… toss with pasta, blend into a dip, serve as a main dish with crusty bread or next to a protein.

1 eggplant, cut into large pieces
1 onion, cut into large pieces
Few stalks of celery, roughly cut
Few carrots, peeled and roughly chopped
1 head garlic, smashed
Few tomatoes, roughly cut
Salt
Extra virgin olive oil
1 28 oz. can of tomatoes, whichever texture you prefer, I used whole
1 Parmesan cheese rind

Preheat oven to 375° F.

Place all vegetables up to the canned tomatoes on a sheet tray. Sprinkle generously with salt. Add a few glugs more than you think of olive oil and roast for 25 minutes until vegetables are slightly browned and tender.

Remove tray from oven and add tomatoes, smashed if desired and mix with other vegetables. Add cheese rind and return to the oven for an additional 25 minutes until mixture resembles a sauce-like texture.

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