Easy Ratatouille

Yields:	6 servings
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1	each	eggplant	cut into 1-inch cubes
1	each	zucchini	cut into 1 inch cubes
1	each	yellow zucchini	cut into 1-in cubes
2	each	red onions	cut into eighths
1	each	green bell pepper	cut into 1-in cubes
1	each	sweet red bell pepper	cut into 1-in cubes
6	each	italian plum (roma) tomatoes	coarsely chopped

Marinade
1/2	cup	olive oil
2	tablespoons	dijon mustard
1/4	cup	balsamic vinegar	or red
4	each	garlic cloves	chopped
3	tablespoons	basil	fresh, chopped, or 3 teaspoons dried
2	tablespoons	oregano	fresh, chopped, or 2 teaspoons dried
1/4	teaspoon	cayenne pepper	optional
1	x	salt
1	x	black pepper	ground, to taste

Garnish
3	tablespoons	parsley leaves	chopped

Place all vegetables in large bowl. Combine marinade ingredients in separate bowl and whisk together.

Pour marinade over vegetables tossing vegetables well.

Place in roasting pan and roast at 425 degrees F(or 220 degrees C) for 45 minutes to 1 hour or until vegetables are browned and tender.

Toss everything together to combine flavours.

Sprinkle with parsley before serving.

Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine.

The classic ratatouille calls for sautéeing each vegetable individually then combining them.

By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.

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Easy and yummy! Can be made weeks ahead.

Reviewed by Barbmunson