Roasted Ratatouille

Preheat oven to 400° F



2 onions, peeled
1 large eggplant
3 zucchini
1 red pepper
1 green pepper
6 plum tomatoes
4 cloves garlic
3 Tbsp fresh basil, slivered
3 Tbsp fresh thyme
2 Tbsp fresh parsley
salt and pepper to taste
Cut onions, eggplant, zucchini and peppers into approx. 1" cubes. Place in a large bowl. Coarsely chop tomatoes and add to other vegetables. Stir in finely chopped garlic and herbs. Season with salt and lots of pepper.
1 Tbsp Dijon mustard
2 Tbsp lemon juice
1/3 cup olive oil
In a separate bowl, whisk together mustard, lemon juice and oil. Toss with the vegetable mixture.
Spread vegetables on a large baking pan or cookie sheet. Bake for 1 hour, stirring occasionally, until vegetables are browned and tender.
1/4 cup parsley, chopped
Sprinkle with chopped parsley before serving
Vary the quantity and types of vegetables, if you wish. This is a freehand dish, which you can serve hot or cold, on its own as a side dish with meat and other vegetables, or with pasta.
Serves 6 source: a very yellowed clipping from an unknown magazine