Roasted Ratatouille with Basil Pistou

By blum099

Ingredients

• 1 1 1 large yellow onion, chopped
• 1 1 1/2-inch eggplant, peeled and cut into 1/2-inch dice
• 2 2 1/4-inch zucchini, halved lengthwise and cut into 1/4-inch slices
• 1 1 1 red bell pepper, seeded and chopped
• 2 2 2 cups cherry or grape tomatoes, halved lengthwise
• 3 3 3 cloves garlic cloves, chopped
• 1 1 1 teaspoon dried thyme
• 1 1 1 teaspoon dried marjoram
• 1/2 1/2 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 2 2 2 tablespoons olive oil
• 3 3 3 tablespoons Basil Pistou (recipe follows)
• 2 2 2 tablespoons chopped fresh flat-leaf parsley
• Basil Pistou
• 2 2 2 cups packed fresh basil leaves
• 4 4 4 cloves garlic cloves, chopped
• 1/4 1/4 1/4 cup olive oil
• 1/2 1/2 1/2 teaspoon salt
• A few grinds of freshly ground black pepper

Details

Adapted from veganplanet.com

Preparation

Step 1

Preheat the oven to 425 degrees F. Lightly oil a large baking dish or roasting pan.
In a large bowl combine the onion, eggplant, zucchini, bell pepper, tomatoes, and garlic. Sprinkle on the thyme, marjoram, and oregano and season generously with salt and pepper to taste. Drizzle on the oil and toss to combine. Spread the vegetable mixture into a large baking pan. Roast until the vegetables are tender, about 45 minutes, turning once or twice to cook evenly. To serve, transfer to a serving bowl, add the pistou and parsley and toss to combine. Serve hot.
Serves 4 to 6


Basil Pistou
In a food processor, combine the basil leaves, garlic, olive oil, salt, and pepper. Process until thoroughly blended, scraping down the sides as needed. Transfer to a container with a tight-fitting lid. Use immediately or cover and refrigerate until needed.

Makes about 2/3 cup