This fun, deconstructed riff on ratatouille is a great side for all your summer meals. It's an easy one pan dish that's sure to please almost everyone, and pairs beautifully with this month's lobster recipe.
Ingredients
2 medium zucchini, sliced into ½-inch rounds
2 medium yellow summer squash, sliced into ½-inch rounds
2 medium yellow summer squash, sliced into ½-inch rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 pint cherry tomatoes
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter (optional, for finishing)
Method
- Preheat the oven to 425°F (220°C).
- Toss the squash, bell peppers, and onion with the olive oil, garlic, thyme, rosemary, salt,
and pepper. - Spread the vegetables in a single layer on a large sheet pan.
- Roast for 20 minutes.
- Add the cherry tomatoes and continue roasting for 8–10 minutes, until the tomatoes
begin to blister and the vegetables are caramelized. - Transfer the vegetables to a serving bowl and toss with the lemon zest, lemon juice,
parsley, and butter (if using).