Roasted Ratatouille
"Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING...."
INGREDIENTS
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1 large onion, cut into 12 wedges
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12 garlic cloves, peeled
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3/4 lb eggplant, cut in chunks
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1/2 lb zucchini, cut into 1/2 inch rounds
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1 lb plum tomato, cut into 4 wedges
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1 fennel bulb, trimmed and cut in 12 wedges
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1/4 lb mushroom, cut in quarters
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1 sweet red pepper, cut in strips
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1 yellow sweet pepper, cut in strips
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1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
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1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
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1 tablespoon olive oil
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1 tablespoon balsamic vinegar
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