Roasted Ratatouille

Ratatouille is one of my favourite vegetarian dishes. I love the vibrant and fresh flavours of it. It reminds me of bright sunny summer days when vegetables are at the peak of their goodness. This is my version of ratatouille, marinated over-night and roasted in high heat then sprinkled with fresh herbs.

Vegetables

1 large Italian eggplant, cubed
2 baby zucchinis, cut in circles
1 large red bell pepper, cut in strips
1 large yellow pepper, cut in strips
1 large sweet variety of onion, cubed
1 large fennel bulb, reserve the fronds, cut fennel in bite-sized pieces
handful of fresh basil leaves, torn in half
handful of fresh italian parsley, finely chopped
small bunch of thyme
few sprigs of rosemary

Marinade

3 tbsp good quality balsamic vinegar (or crema di balsamico)
3 garlic cloves, mashed
3 tbsp extra virgin olive oil
4 olive oil packed anchovies, finely chopped
small pinch of dried Greek oregano
2 tbsp tomato paste
freshly cracked black pepper to taste
pinch of italian dried pepper
pinch of fleur de sel
juice and finely grated zest of 1 orange
juice of ½ a lemon
juice of ½ a lime

Combine all of the marinade ingredients in a non reactive mixing bowl. Whisk to combine a paste. Adjust the consistency by adding more olive oil.

Combine all of the prepared and cut vegetables except for the fennel fronds, italian parsley and basil in a large non reactive container.

Pour the marinade on the vegetables, toss to coat well. Cover and refrigerate overnight or marinate for at least 2 hours.

When ready to cook, drain all the liquid. If the vegetables have been marinated overnight, the paste will stick to the vegetables so you won’t be throwing that precious marinade. If the vegetables are not marinated overnight, skip this step.

Preheat the oven to 375F. Spread the vegetables to a cookie sheet, you may have to use two of them. Roast for 30-45 minutes. Take out of the oven and generously sprinkle with the fresh herbs. Adjust salt and pepper if you want. Serve with bread, rice or couscous.

Yields: 4-6 servings