Roasted Ratatouille

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 large onion, cut into 12 wedges
• 12 garlic cloves, peeled
• 3/4 lb eggplant, cut in chunks
• 1/2 lb zucchini, cut into 1/2 inch rounds
• 1 lb plum tomato, cut into 4 wedges
• 1 fennel bulb, trimmed and cut in 12 wedges
• 1/4 lb mushroom, cut in quarters
• 1 sweet red pepper, cut in strips
• 1 yellow sweet pepper, cut in strips
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Recipe

• 1 spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• 2 sprinkle with rosemary, thyme, salt and pepper.
• 3 stirring occasionally, roast vegetables in pre-heated 400*f oven for 45 minutes, or until tender and browned.
• 4 toss with basil, olive oil and vinegar.
• 5 taste and adjust seasonings if necessary.