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

-MARINADE –
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

-GARNISH –
3 tb Parsley; chopped

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.