Ingredients

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1 medium globe eggplant (1-1 ¼ pounds)

2 medium zucchini

1 medium yellow squash

1 medium red onion

6 garlic cloves

1 pint cherry/grape tomatoes

extra-virgin olive oil

2 teaspoons ground coriander

1 ½ teaspoons dried oregano/herbes de Provence

kosher salt and pepper

1 tablespoon balsamic or aged sherry vinegar

basil/parsley optional

8 ounces (1 cup) whole-milk ricotta.

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Instructions

1. Step 1: Set racks upper/lower thirds; heat oven 450°F.

2. Step 2: Cube eggplant/zucchini/squash 1-inch, wedge onion ¼-inch thick; place on sheet. Smash garlic and add with tomatoes. Drizzle about ¼ cup oil, coriander, oregano, 2 teaspoons salt and pepper. Toss, divide over two sheets, spread out.

3. Step 3: Roast until browned, tomatoes collapsed and vegetables soft/jammy/caramelized, 30-40 minutes, stirring once/twice, switching racks and rotating pans once. Combine onto one sheet immediately out of oven; drizzle vinegar and gently toss.

4. Step 4: Chop enough optional basil for ¼ cup.

5. Step 5: Serve bowls with big spoon ricotta, oil drizzle and basil.

Notes

Source: Make It Fast p.177. Learn: Switching racks/rotating pans evens hot spots. Spread vegetables so they brown instead of burn/steam. Swap: Lemon-whipped goat cheese instead of ricotta for tang. Riff: Put leftovers about 2 inches thick in baking dish, spoon leftover ricotta around surface and stir a little. Make four divots, crack egg into each, salt/pepper; bake 375°F about 8 minutes until preferred yolk setting. Serve couscous/crusty bread. Bulk it up: Toss with pasta or serve over sourdough toast/cheesy polenta. Extra extra: Add a couple big spoonfuls Parmesan with vinegar.