Ratatouille purists claim that the vegetables for ratatouille should be cooked individually before being combined and cooked together. You can do this here, if you like…

1 or 2 zucchini
3 onions
1 eggplant
2  or 3 tomatoes
2 sweet peppers
4 – 5 garlic cloves, or to taste
1/3 – 1/2 c olive oil
1 t salt
1/2 t black pepper
1 c fresh basil leaves
grated Parmesan, Romano, or Asiago cheese

1. Preheat oven to 450ºF.

2. Chop all the vegetables in roughly 1-inch pieces and put them in a large bowl. You want to have about 12 cups total vegetables. Coarsely chop garlic and add to vegetables. Toss with enough olive oil to generously coat. Season with salt and pepper. Spread on one or two baking sheets (if the vegetables are too crowded on one sheet, they’ll steam rather than roast).

3. Roast for 15 minutes. Remove from oven and stir. Return to oven and roast for another 25 to 30 minutes, stirring another time or two (if you remember), until the vegetables are very tender.

4. Just before the ratatouille is done, chop the basil. Put the ratatouille in a serving bowl and stir in the chopped basil. Serve, passing the grated cheese at the table.