Simple Ratatouille

There are so many ways to eat these slow roasted end of summer veggies! Here they’re piled high on top of toasted bread and ricotta. Use them in pasta or in a frittata as well.

• 2 eggplant, cut into bite sized pieces

• 2 bell peppers, cut into bite sized pieces

• 2 large tomatoes, cut into bite sized pieces

• 1 large onion, cut into bite sized pieces

• 4 garlic cloves, smashed

• 1 tablespoon fresh oregano, minced

• 1 tablespoon Diamond Crystal salt

• 2 teaspoons freshly ground pepper

• 1/3 cup olive oil

Heat oven to 350.

Place veggies on large baking sheet, big enough that the vegetables can cook spread out in one layer.

Add oregano, salt and pepper. Drizzle olive over the vegetables and use you hands to massage the oil into the vegetables. Spread them out evenly on the baking sheet and place in the oven.

Bake for an hour. Remove the baking sheet from the oven and toss the vegetables. Return them to the oven and continue to bake until the vegetables are very soft but still keep their shape when you toss them.