Roasted ratatouille with fresh basil and balsamic vinaigrette

Name: Roasted ratatouille with fresh basil and balsamic vinaigrette
Ingredients: 1 medium purple eggplant, or 2 thin Japanese eggplant, cut into 3/4-inch dice; 3 large (but not boat sized) summer squash: zucchini, yellow squash, patty pan, or a mix, diced; 1 large onion, cut into 3/4-inch dice; 1 red bell pepper, cut into 3/4-inch dice; 2-3 Tbsp extra virgin olive oil; 1-2 ripe tomatoes, cut into 3/4-inch dice, or a large handful of cherry tomatoes; 3-4 Tbsp shredded fresh basil leaves; 2 Tbsp balsamic vinegar; 1 tsp mild agave nectar; 1-1/2 tsp Dijon mustard; 1/4 cup olive oil (not fruity); Pinch each of kosher salt and fresh black pepper

Roasted ratatouille with fresh basil and balsamic vinaigrette was pinched from <a href="http://www.theperfectpantry.com/2014/08/recipe-roasted-ratatouille-basil-balsamic-vinaigrette-vegan-gluten-free.html" target="_blank">www.theperfectpantry.com.</a>

INGREDIENTS

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1 medium purple eggplant, or 2 thin Japanese eggplant, cut into 3/4-inch dice

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3 large (but not boat sized) summer squash: zucchini, yellow squash, patty pan, or a mix, diced

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1 large onion, cut into 3/4-inch dice

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1 red bell pepper, cut into 3/4-inch dice

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2-3 Tbsp extra virgin olive oil

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1-2 ripe tomatoes, cut into 3/4-inch dice, or a large handful of cherry tomatoes

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3-4 Tbsp shredded fresh basil leaves

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2 Tbsp balsamic vinegar

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1 tsp mild agave nectar

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1-1/2 tsp Dijon mustard

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1/4 cup olive oil (not fruity)

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Pinch each of kosher salt and fresh black pepper

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