Ratatouille
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 1 tbsp. dried herbes de Provence
- 6 cloves garlic, smashed and peeled
- 2 large yellow onions, quartered
- 1 bay leaf
- 2 medium zucchini (about 1 1/4 lbs.), cut into 2″ pieces
- 1 medium eggplant (about 14 oz.), cut into 2″ pieces
- 1 red bell pepper, stemmed, seeded, and quartered
- 1 yellow bell pepper, stemmed, seeded, and quartered
- 10 whole peeled tomatoes from the can, drained
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. chopped fresh basil leaves
- 1 tbsp. chopped fresh flat-leaf parsley
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