Walkaway Ratatouille

Name: Walkaway Ratatouille
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1/3 cup plus 1 tablespoon, extra-virgin olive oil; 2 , large onions, cut into 1-inch pieces; 8 large, garlic cloves, peeled and smashed; , Salt and pepper; 1 1/2 teaspoons, herbes de Provence; 1/4 teaspoon, red pepper flakes; 1 , bay leaf; 1 1/2 pounds, eggplant, peeled and cut into 1-inch pieces; 2 pounds, plum tomatoes, peeled, cored, and chopped coarse; 2 , small zucchini, halved lengthwise and cut into 1-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 , yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces; 2 tablespoons, chopped fresh basil; 1 tablespoon minced, fresh parsley; 1 tablespoon, sherry vinegar

Main Courses
Europe
French
Fruits & Vegetables
Vegetables
Vegetarian
Easter

By Annie Petito ･ Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

The secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook the others—and let the oven do the work.

SERVES 6 to 8

TIME 2 hours

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