Roasted ratatouille with basil aioli

6 servings

Ingredients

Quantity Ingredient
1 medium Eggplant
Cut into 1-inch thick rounds
1 medium Zucchini
Quartered lengthwise
1 medium Red bell pepper
Seeded and cut into 1-inch wide strips
1 medium Yellow bell pepper
And cut into 1-inch wide strips
8 smalls Red-skin potatoes
Scrubbed and quartered
1 Bermuda onion
Cut into 3/4-inch-thick rings
8 larges Garlic clove; peeled and halved
Several sprigs fresh rosemary
½ cup Extra-virgin olive oil
Sea salt and freshly ground black pepper; to taste
6 Plum tomatoes; quartered
Quartered lengthwise
½ cup Packed fresh basil leaves
1 teaspoon Minced garlic or to taste
1 pinch Salt
1 teaspoon Fresh lemon juice
½ cup Soy mayonnaise

Directions

BASIL AJOLI

6 SERVINGS VEGAN

Eggplant, tomatoes, bell peppers and zucchini are the stars of the Provencal summer garden and are featured in the famous vegetable stew, ratatouille. Here, the vegetables are roasted instead of stewed, which intensifies their flavor. The crowning touch is a basil-garlic topping called aioIi.

Preheat oven to 450 degrees. In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic. Scatter rosemary sprigs over top. Drizzle with olive oil and season with salt and pepper.

Toss to coat.

Roast vegetables, stirring every 5 minutes, until almost tender, 25 minutes. Add tomatoes. continue roasting, stirring once or twice, until all vegetables are tender, 10 to 12 minutes more.

Meanwhile, make aioli: In food processor, combine basil and garlic and process until finely chopped. Add lemon juice. Gradually add mayonnaise, 1 tablespoon at a time, until mixture is well blended.

Remove vegetables from oven and transfer to serving platter. Serve warm with aioli on the side.

PER SERVING: 271 CAL.; 5G PROT.; 9G TOTAL FAT (1G SAT. FAT); 44G CARB.; 0 CHOL.; 90MG SOD.; 7G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 38 Converted by MM_Buster v2.0l.

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