Shelly's Recipe

Roasted Ratatouille

Category: Sides

1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3⁄4 lb eggplant, cut in chunks
1⁄2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1⁄4 lb mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1⁄2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup shredded fresh basil or 1⁄4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.

Sprinkle with rosemary, thyme, salt and pepper.
Stirring occasionally, roast vegetables in preheated 400*F oven for 45 minutes, or until tender and browned.

Toss with basil, olive oil and vinegar. Taste and adjust seasonings if necessary.