World's Best Ratatouille

To roast peppers, place them on a rimmed baking sheet and place in oven directly under broiler. Check often and as each side of the peppers get blackened, turn the pepper. Continue to do so until all sides are completely black.

Remove peppers from oven and place in a bowl. Cover bowl with plastic wrap. Set aside for at least 10 minutes while you roast the other vegetables.

Once the peppers are out, reset the oven to 400F.

Place eggplant and zucchini in a single layer on rimmed baking sheets. (You will fill more than one baking sheet. Be prepared to roast multiple batches.) Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir to coat with olive oil. Roast vegetables in oven for about 30 minutes or until vegetables are very soft, stirring occasionally.

Meanwhile, cover the bottom of a large, heavy bottomed pot with olive oil and heat on stovetop. Add onions and garlic and cook on medium-low until golden and onions are soft.

Back to the covered bowl of peppers! The skin should peel right off of the peppers now. Remove stem and seeds too, and slice into long thin strips. Add pepper strips and any juices into the pot with the onions.

Add roasted eggplants and squashes to the pot plus the 2 cans of tomatoes. Season to taste with fresh or dried herbs (tarragon is lovely!).

Stir and simmer on low for at least 30 minutes.

Season ratatouille with salt and pepper to taste.