Summer Ratatouille

🥘 Ingredients

• Parmesan cheese
  ¼ cup
• basil
  ½ oz
• cheese tortelloni
  9 oz
• eggplant
  1 unit
• garlic
  2 clove
• olive oil
  2 tbsp
• red bell pepper
  1 unit
• shallot
  1 unit
• thyme
  1 sprig
• tomato
  1 unit
• yellow squash
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan
• strainer

1. 

   1

   Preheat oven to 450 degrees. Bring a large pot of water to a boil with a large pinch of salt. Dice zucchini , yellow squash , and eggplant into ½-inch cubes. Core, seed, and remove the white ribs from red bell pepper , then cut into ½-inch cubes. Mince shallot . Core, seed, and dice tomato . Strip thyme leaves off the sprig and roughly chop. Mince or grate garlic .

   zucchini: 1 unit, yellow squash: 1 unit, eggplant: 1 unit, red bell pepper: 1 unit, shallot: 1 unit, tomato: 1 unit, thyme: 1 sprig, garlic: 2 clove
2. 

   2

   Toss the eggplant, zucchini, and yellow squash on a baking sheet with 2 tablespoons olive oil and a pinch of salt and pepper. HINT: You may need two baking sheets depending on their size. Place in the oven to roast for ⏱️ 25 minutes , until soft and golden brown.

   olive oil: 2 tbsp
3. 

   3

   Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add the minced shallot and cook ⏱️ 3 minutes , until softened. Season with salt and pepper. Add the red pepper and cook ⏱️ 5 minutes , until soft and slightly caramelized. Stir in 1 pressed garlic clove and cook ⏱️ 30 seconds , until fragrant. Season with salt and pepper, then turn off the heat.
4. 4

   Add cheese tortelloni to the boiling water and cook ⏱️ 7 minutes , until tender. Drain using a strainer .

   cheese tortelloni: 9 oz
5. 

   5

   Very thinly slice basil (this is called a chiffonade). Add the roasted vegetables into the pan with the shallot and peppers and toss to combine. Return the pan to medium heat, then toss in the tortellini and Parmesan cheese . Cook, tossing, ⏱️ 1 minutes , until cheese melts. Season with salt and pepper.

   basil: ½ oz, Parmesan cheese: ¼ cup
6. 6

   Serve the tortellini divided between bowls, sprinkled with the basil chiffonade. Enjoy!