Roasted Ratatouille with Tuna and Capers
Ingredients
- 1 large onion
- 1 zucchini
- 1/2 eggplant
- 1 yellow or red bell pepper
- 4 red potatoes
- 1 pint cherry tomatoes
- 4 or more cloves garlic, chopped
- 1/4 C olive oil or enough to coat liberally
- 2 t dried thyme or a bit more
- salt and black pepper
- 3 6 oz cans tuna packed in water, undrained
- 1/4 C capers, drained
Instructions
- Oven to 425º.
- Cut the vegetables into large bite-sized chunks. You'll have about 8 heaping cups.
- Add the oil, thyme, salt, and pepper. Toss to coat.
- Turn onto a 12-by-18-inch heavy rimmed cookie sheet (or roasting pan) sprayed with vegetable cooking spray. Set pan in oven.
- Roast, stirring after 20 minutes, until vegetables are caramel brown, about 45 minutes total.
- Stir in tuna and capers; cook until heated through, 5 minutes longer.
Notes
The original recipe said that the total cooking time should be 25 minutes, but that wasn't nearly long enough.
It's also a very forgiving recipe -- you don't have to be precise with the amounts of vegetables.