Ratatouille

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Details

14 Ingredients

• 1 bulb fennel, stalks discarded
• 3 red bell peppers, pierced with tip of knife
• 3 yellow bell peppers, pierced with tip of knife
• 2 medium zucchini, quartered
• 1 medium eggplant, quartered
• About 1/2 cup extra-virgin olive oil
• 1 head garlic
• 2 cups tomato sauce
• 1 Tbsp fresh basil, chopped
• 2 tsps fresh thyme, chopped
• 2 tsps fresh marjoram, chopped
• 2 tsps kosher salt
• 1 tsp freshly ground black pepper
• 1 Tbsp balsamic vinegar