Roasted Ratatouille

Ingredients

• 1 small red onion
• 2 medium cloves garlic
• 1 small eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 large tomato
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat the oven to 425 degrees F. 
2. Rinse and peel onion. Peel garlic. Rince eggplant, zucchini, squash and tomato. 
3. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch pieces. Chop tomato. Mince garlic. 
4. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt and black pepper. Toss until veggies are well coated. 
5. Coat baking sheet lightly with oil. Spread veggies out in a single later so they do not touch. Bake for 20 minutes. Remove from oven. 
6. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15 to 20 minutes more. 

Adapted from MyPlate.gov