| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Canadian | Vegetables, Canadian | 6 | Servings |
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 | |
| 1/2 | c | Olive oil |
| 2 | tb | Dijon mustard |
| 1/4 | c | Balsamic vinegar; or red |
| 4 | Garlic cloves; chopped | |
| 3 | tb | Fresh basil; chopped or 3 ts dried |
| 2 | tb | Fresh oregano; chopped or 2 ts dried |
| 1/4 | ts | Cayenne; (optional) |
| Salt | ||
| Ground pepper to taste | ||
| 3 | tb | Parsley; chopped |
INSTRUCTIONS
MARINADE GARNISH 1. Place all vegetables in large bowl 2. Combine marinade ingredients in separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well. 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. 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. By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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