Roasted Ratatouille

Ingredients:

-2 onions, peeled

-1 small Sicilian or other eggplant

-3 zucchinis

-1 red pepper

-6 plum tomatoes

-4 cloves garlic, finely chopped

-3 tablespoons chopped fresh basil2 tablespoons chopped fresh thyme

-2 tablespoons chopped fresh oregano

-1 tablespoon Dijon mustard

-2 tablespoons balsamic vinegar

-¼ cup olive oil

-Salt and pepper to taste

-¼ cup chopped parsley to garnish

Method:

• Preheat oven to 400 F. Cut onions, eggplant, zucchini and pepper into about 2-inch dice. Place in large bowl. Coarsely chop tomatoes and add to other vegetables. Stir in garlic and herbs. Season with salt and lots of pepper.

• Whisk together mustard, balsamic vinegar and oil. Toss vegetables with mixture. Spread vegetables in a large baking pan or cookie sheet.

• Bake for 40 minutes to 1 hour, stirring occasionally or until vegetables are browned and tender. Season with salt and pepper.

• Place vegetables in serving dish and sprinkle with parsley. Serve hot or cold.

Makes 6 servings,

*count each serving as 2 fats.

Recipe courtesy of Lucy Waverman, The Globe and Mail.Thanks to W.M. for bringing it in to us!