Oven-Roasted Fruit Ratatouille
This recipe comes from our Kitchen Academy kit “Fruit: From Apple to Zucchini”—and the directions aim, as you’ll see, at building kids’ knife-skills. Adult supervision is required, and a few steps will require grown-up hands. But for the most part, this recipe is written for the little sous in your life!
- 1 medium eggplant
- 1 medium yellow (summer) squash
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium red onion
- 3 garlic cloves
- One 10-ounce container cherry tomatoes
- ½ cup extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- Small handful fresh basil leaves
- Salsa, sour cream, or guacamole (optional, for serving)
Preheat the oven to 375°F. Cut the top and bottom off of the eggplant, then slice it in half lengthwise. Cut each half into long, 1-inch wide strips, then slice across the strips to create 1-inch chunks. If some of the chunks are much larger than 1 inch cubes, cut them down so that all the pieces are about the same size. Transfer the pieces to the baking dish.
Trim the tops and bottoms off of the yellow squash and the zucchini. Slice them in half lengthwise, and then slice lengthwise into quarters; you’ll have 4 long slices each of the squash and zucchini. Cut the pieces into 1-inch chunks. Transfer to the baking dish with the eggplant.
Cut the bell pepper in half and remove the stem and seeds. You can use your fingers to remove the pith (the soft white part) from the inside. Slice the pepper into ½-inch wide strips and add to the baking dish.
Peel the red onion and cut it in half lengthwise, then cut lengthwise into quarters. Slice each quarter into ½-inch thick slices and add to the baking dish.
Carefully slice the garlic cloves as thinly as you can. (An adult might prefer to do this.) Add the garlic to the baking dish along with the whole cherry tomatoes.
Pour the olive oil over the fruits and vegetables, add the salt, black pepper, and thyme, and toss it all together until everything is evenly coated.
Ask an adult to transfer the dish to the oven. Roast for about 1 hour and 10 minutes, stirring every 20 minutes, until the fruits are super soft and lightly browned.
Use your hands to gently tear the basil leaves into pieces and sprinkle over the ratatouille. Serve warm, at room temperature, or cold.