Rachel's Roasted Ratatouille

My pal Rachel Nguyen is a fabulous writer, drummer and cook. She said her latest kitchen joy is making roasted ratatouille. Here's her recipe.

It's so lazy:

Chop the veggies. I use eggplant, zucchini, red pepper, onions, mushrooms and tomatoes, all diced to about 3/4 of an inch. Toss with a little olive oil and dump the whole pile into a roasting pan. Sprinkle thyme, salt, pepper, oregano. Roast at bitchin' high heat (450) for about 40 to 45 minutes, or until everything starts to carmelize. Stir. Roast another half hour at 350, just to get everything really gooey and concentrated.

Serve with chopped kalamata olives and crumbled feta. SO incredibly delicious.