Roasted Ratatouille With Lentils

Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• lentils

• 1  cup  le puy French lentils
• 2 1⁄2 cups vegetable broth
• 1  cup white wine
• 1  teaspoon kosher salt
• 2  teaspoons  herbes de provence
• 1  bay leaf
• 1  sprig rosemary

• ratatouille

• 2  medium eggplants, cubed
• 3  medium zucchini, halved & sliced
• 3  red bell peppers, cut into 1-inch pieces
• 1  large onion, peeled, halved & sliced
• 6  roma tomatoes, quartered lengthwise
• 1  head garlic, cloves peeled & halved
• 2  tablespoons  crushed rosemary (or minced)
• 1  cup extra virgin olive oil
• 2  teaspoons kosher salt

Directions

1. Preheat oven to 450°F.
2. Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
3. Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
4. Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.
5. Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them.
6. Combine all ingredients in a large bowl and enjoy.