Roasted Ratatouille

This is a super easy recipe for your end of summer vegetable bounty. Because many of the vegetables here fall into the nightshade category of vegetables which are thought to increase inflamation and acid reflux in some people. Traditionally cuisines heavy in nightshades such as those in Italy and India serve them with dairy which seems to balance these issues. Anyway, I love to eat ratatouille as a side dish to any meal or instead of potatoes with my eggs. It's equally delicious room temperature as it is warm, so it's a perfect picnic dish.

Roasted Ratatouille

About 4 servings

1 medium eggplant medium dice
5 plum tomatoes medium dice
1 zucchini medium dice
1 yellow squash medium dice
1 large or 2 small red peppers, medium dice
1 large or 2 small onions, cut in whole or half slices
4 cloves garlic, rough chop
2 t. salt
1/3 C. olive oil
cracked black pepper to taste

Preheat oven to 450
In a bowl, toss all vegetables with salt, oil and pepper. Spread evenly on a baking sheet, and let roast for 15 minutes, stir vegetables, return to oven for another 15 minutes or until soft and well roasted.

Serve warm or at room temperature