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Roasted Ratatouille with Tuna and Capers

Course Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

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.