Recipe - Easy Ratatouille

1 Eggplant; 1in cubes
1 Zucchini; 1in cubes
1 Yellow zucchini; 1in cubes
2 Red onions; in eighths
1 Green pepper; 1in cubes
1 Red pepper; 1in cubes
6 Plum tomatoes; coarse chop

MARINADE
One half cup Olive oil
2 tablespoon Dijon mustard
One fourth cup Balsamic vinegar; or red
4 Garlic cloves; chopped
3 tablespoon Fresh basil; chopped
or 3 teaspoon dried
2 tablespoon Fresh oregano; chopped
or 2 teaspoon dried
One fourth teaspoon Cayenne; (optional)
Salt
Ground pepper to taste

GARNISH
3 tablespoon Parsley; chopped

1. Place all vegetables in large bowl 2. Combine marinade ingredients in
separate bowl and whisk together. Pour marinade over vegetables tossing
vegetables well. 3. Place in roasting pan and roast at 425F(220C) for 45
minutes to 1 hour or until vegetables are browned and tender. Toss
everything together to combine flavours. 4. 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 sauteeing each
vegetable individually then combining them. By roasting all the vegetables
together in the oven, you have an authentic ratatouille without all the
work.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini