Recipe - Roasted Rainbow Trout With Rock Shrimp And Stuffing

1 md Eggplant
Cut into 1inch thick rounds
1 md Zucchini
Quartered lengthwise
1 md Red bell pepper
Seeded and cut into 1inch
wide strips
1 md Yellow bell pepper
And cut into 1inch wide
strips
8 small Redskin potatoes
Scrubbed and quartered
1 Bermuda onion
Cut into 3/4inchthick
rings
8 lg Garlic clove; peeled and
halved
Several sprigs fresh
rosemary
One half cup Extravirgin olive oil
Sea salt and freshly ground
black pepper; to taste
6 Plum tomatoes; quartered
Quartered lengthwise

BASIL AJOLI
One half cup Packed fresh basil leaves
1 teaspoon Minced garlic or to taste
1 pn Salt
1 teaspoon Fresh lemon juice
One half cup Soy mayonnaise

6 SERVINGS VEGAN

Eggplant, tomatoes, bell peppers and zucchini are the stars of the
Provencal summer garden and are featured in the famous vegetable stew,
ratatouille. Here, the vegetables are roasted instead of stewed, which
intensifies their flavor. The crowning touch is a basilgarlic topping
called aioIi.

Preheat oven to 450 degrees. In large roasting pan, combine eggplant,
zucchini, bell peppers, potatoes, onion rings and garlic. Scatter rosemary
sprigs over top. Drizzle with olive oil and season with salt and pepper.
Toss to coat.

Roast vegetables, stirring every 5 minutes, until almost tender, 25
minutes. Add tomatoes. continue roasting, stirring once or twice, until all
vegetables are tender, 10 to 12 minutes more.

Meanwhile, make aioli: In food processor, combine basil and garlic and
process until finely chopped. Add lemon juice. Gradually add mayonnaise, 1
tablespoon at a time, until mixture is well blended.

Remove vegetables from oven and transfer to serving platter. Serve warm
with aioli on the side.

PER SERVING: 271 CAL.; 5G PROT.; 9G TOTAL FAT (1G SAT. FAT); 44G CARB.; 0
CHOL.; 90MG SOD.; 7G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 38

Converted by MM_Buster v2.0l.