Summer Ratatouille

Ratatouille (not the Pixar movie) is a French Provencal dish.  It is often made in the summer as a way to use up seasonal vegetables.  Traditionally, you saute each vegetable seperately.  The following recipe roasts the vegetables together to cut down on the cooking time.  Serve with some nice crusty bread and you've got yourself a delightful summer meal!

Ratatouille

Ingredients:

1 Eggplant, 1-in cubes

1 Zucchini, 1-in cubes

1 Yellow zucchini, 1-in cubes

2 Red onions, in eighths

1 Green pepper, 1-in cubes

1 Red pepper, 1-in cubes

6 Plum tomatoes, coarse chop

¼  cup Olive oil

2 tablespoons Dijon mustard

3  tablespoons Balsamic vinegar,

4 Garlic cloves, chopped

3 tablespoons Fresh basil, chopped or 3 ts dried

2 tablespoons Fresh oregano, chopped or 2 ts dried

Salt

Ground pepper to taste

3 tablespoons Parsley, chopped

 Preparation

Step 1	Place all vegetables in large bowl
Step 2	Combine marinade ingredients in separate bowl andwhisk together. Pour marinade over vegetables tossing vegetables well.
Step 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.
Step 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. Byroasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.