So…… I changed my mind about the stir fry, there really isn’t much to one to begin with. Just throw everything you want in one, in a pan and cook till its tender. season with salt and pepper or lemon pepper. Vwalla! dinner is served!!!

Cody and I were watching ratatouille the other day (his new favorite show next to “good dinosaur”), and I got to thinking its like a fancy version of stir fry but how does it actually taste? the mean critic guy seemed to really like…. yes, I know it’s a movie. So Cody and I hit the cook books looking for a good recipe and settled on this one.

Roasted Ratatouille

• 1lb plum tomatoes, halved lengthwise
• 4 large cloves of garlic
• 1 large yellow onion, halved and cut crosswise into slices 1/4″ thick
• 1 small eggplant, trimmed and cut into 1″ chunks
• 1 small zucchini, trimmed and cut crosswise into slices 1/2″ thick
• 1 small yellow crookneck squash. trimmed and cut crosswise into 1/2″ thick slices
• 1 green bell pepper, seeded and cut into 1 1/2 inch squares
• 5 tablespoons of olive oil
• sea salt and fresh ground pepper
• 1/4 cup finely shredded fresh basil
• 2 tablespoons chopped fresh thyme

preheat the oven to 425*F

combine the tomatoes, garlic, onion, eggplant, zucchini, yellow squash, and bell pepper in a large bowl. Drizzle in olive oil, sprinkle generously with salt, and toss to coat.transfer the vegetable to a large rimmed baking sheet and spread in an even single layer.

Roast the vegetables, stirring once or twice, for 20 minutes. Remove from the oven and sprinkle with the basil and thyme. Continue to roast, again stirring once or twice, until the biggest pieces are tender when pierce with a fork, 5-10 minutes longer. remove the vegetables from the oven and season with salt and pepper.

Transfer the ratatouille to a bowl, warm or at room temperature.

makes 6-8 servings