Roasted Ratatouille

● 1 medium eggplant (1 lb), peeled and cut into ½" cubes
● 2 medium zucchini, cut into ½" pieces
● 1 medium onion, cut into ½" pieces
● 1 red pepper, cut into ½" pieces
● 2 to 3 T olive oil
● 4 T balsamic vinegar or lemon juice
● 8 cloves garlic, minced
● 1 T basil
● 1 tsp oregano
● Salt and pepper, to taste
● 14½ oz can diced tomatoes, undrained

Combine all the fresh vegetables in a large shallow roasting pan. In a small bowl, combine oil, balsamic vinegar or lemon juice, garlic, basil, oregano, salt and pepper. Pour over vegetables, tossing to coat. Bake at 450° for 20 minutes, stirring after 10 minutes. Then stir in tomatoes and bake for another 10 to 15 minutes, or until veggies are tender. Serve hot or at room temperature.

Variation:

● 1 loaf French bread, about 3" in diameter, sliced into 1” pieces, pita triangles or English muffin halves, cut into quarters
● 2 C Mozzarella, Cheddar or Monterey Jack cheese, shredded

Place ratatouille on slices of toasted French bread, pita bread triangles or English muffins. Place on a foil-lined cookie sheet and sprinkle with cheese. Bake at 450° for 5 to 6 minutes, or until cheese is melted.

Hint: Ratatouille can be made a few days in advance. Let it cool and store it in a covered container in the refrigerator.