If you're like me, you tend to prefer the taste of cooked vegetables versus raw. Also, when they're cooked, typically there is more nutritional value (not to mention more flavor).
Here's a lazy ratatouille:
-Trio peppers (Green, Red, yellow)
-Eggplant
-2 zucchinis
-3-4 roma tomatoes, chopped & de-seeded
-1 sweet onion
-2 cloves of garlic; chopped
-chili powder (the hotter you like it, the more you add--I only put in 1tsp or even 3/4)
-Broil peppers until the skin is blackened, then remove them, put them in a bowl; immediately cover the bowl of peppers with saran wrap--it causes a steaming effect so the skins come off after about five-ten minutes when you add them into the ratatouille
-Slice an eggplant into 1-inch thick discs, put them on a cooling rack over parchment paper, and cover them in salt--this dries them--leave them like that for 30 minutes and squeeze them dry!
-While the eggplant is drying up, slice 2 zucchinis into coin pieces and drizzle with EVOO, salt & pepper. Into the oven at a high temperature (about 425 or 450 until they are slightly browned); when they are done, empty the sheet pan of zucchini into a glass bowl
-Slice the de-skinned peppers into strips and add to the zucchini
-Remember the eggplant? Cut it into chunks, put it on the zucchini's previously used cookie sheet, drizzle with EVOO, salt, & pepper, and roast those too!
-Slice one onion, 2-3 cloves of garlic, and cook onions over medium heat until they sweat; become slightly transluscent, and then add the garlic; add chili powder cook for 1-2 minutes. Then, add three to four chopped, de-seeded roma tomatoes; cook for 3-5 minutes and add to the glass bowl
-Add the eggplant to the glass bowl; mix everything, and you have easy ratatouille!
Courtesy: Laura Calder, Cookingchannel.com
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