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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

Directions

1. Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
2. Sprinkle with rosemary, thyme, salt and pepper.
3. Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
4. Toss with basil, olive oil and vinegar.
5. Taste and adjust seasonings if necessary.