Rustic ratatouille takes a big pile of summer vegetables and lets them shine. This version is adapted for the oven, so you can walk away with a glass of rosé, instead of standing over a hot stove.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 40 minutes
Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
Cut the eggplant and zucchini into bite-size pieces. Seed and cut the bell pepper into bite-size pieces. Remove the tops from the cherry tomatoes. Roughly chop the red onion. Smash 4 or 5 cloves of garlic, removing the skins.
Pile the vegetables on the prepared pan, drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon salt, grind with pepper, and toss to coat. Transfer to the oven and roast until the vegetables are tender and browned, 30 to 35 minutes.
Toward the end of roasting, pick a couple handfuls of basil leaves, toss the stems, and tear the leaves. Remove the chèvre from its packaging, and crumble half of the cheese, reserving the rest for another use.
In a nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up. Season with salt and pepper.
When the vegetables are ready, fold in the basil, coating everything in the pan juices. Heap the ratatouille on plates, top with the eggs and chèvre, and serve warm.