Name: Roasted Ratatouille with Basil Aioli
Ingredients: 1 md Eggplant; Cut into 1-inch thick rounds; 1 md Zucchini; Quartered lengthwise; 1 md Red bell pepper; Seeded and cut into 1-inch wide strips; 1 md Yellow bell pepper; And cut into 1-inch wide strips; 8 sm Red-skin potatoes; Scrubbed and quartered; 1 Bermuda onion; Cut into 3/4-inch-thick rings; 8 lg Garlic clove; peeled and halved; Several sprigs fresh rosemary; 1/2 c Extra-virgin olive oil; Sea salt and freshly ground black pepper; to taste; 6 Plum tomatoes; quartered; Quartered lengthwise; 1/2 c Packed fresh basil leaves; 1 ts Minced garlic or to taste; 1 pn Salt; 1 ts Fresh lemon juice; 1/2 c Soy mayonnaise

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Vegan	Vegtime4	6	servings

INGREDIENTS

1	md	Eggplant
		Cut into 1-inch thick rounds
1	md	Zucchini
		Quartered lengthwise
1	md	Red bell pepper
		Seeded and cut into 1-inch wide strips
1	md	Yellow bell pepper
		And cut into 1-inch wide strips
8	sm	Red-skin potatoes
		Scrubbed and quartered
1		Bermuda onion
		Cut into 3/4-inch-thick rings
8	lg	Garlic clove; peeled and halved
		Several sprigs fresh rosemary
1/2	c	Extra-virgin olive oil
		Sea salt and freshly ground black pepper; to taste
6		Plum tomatoes; quartered
		Quartered lengthwise
1/2	c	Packed fresh basil leaves
1	ts	Minced garlic or to taste
1	pn	Salt
1	ts	Fresh lemon juice
1/2	c	Soy mayonnaise

INSTRUCTIONS

BASIL AJOLI
6 SERVINGS VEGAN
Eggplant, tomatoes, bell peppers and zucchini are the stars of the
Provencal summer garden and are featured in the famous vegetable stew,
ratatouille. Here, the vegetables are roasted instead of stewed, which
intensifies their flavor. The crowning touch is a basil-garlic topping
called aioIi.
Preheat oven to 450 degrees. In large roasting pan, combine eggplant,
zucchini, bell peppers, potatoes, onion rings and garlic. Scatter rosemary
sprigs over top. Drizzle with olive oil and season with salt and pepper.
Toss to coat.
Roast vegetables, stirring every 5 minutes, until almost tender, 25
minutes. Add tomatoes. continue roasting, stirring once or twice, until all
vegetables are tender, 10 to 12 minutes more.
Meanwhile, make aioli: In food processor, combine basil and garlic and
process until finely chopped. Add lemon juice. Gradually add mayonnaise, 1
tablespoon at a time, until mixture is well blended.
Remove vegetables from oven and transfer to serving platter. Serve warm
with aioli on the side.
PER SERVING: 271 CAL.; 5G PROT.; 9G TOTAL FAT (1G SAT. FAT); 44G CARB.; 0
CHOL.; 90MG SOD.; 7G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 38
Converted by MM_Buster v2.0l.

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