Roasted Ratatouille with Basil Aioli

Roasted Ratatouille with Basil Aioli Ingredients

1 md Eggplant	8 lg Garlic clove; peeled and
Cut into 1-inch thick rounds	Several sprigs fresh
1 md Zucchini	1/2 c Extra-virgin olive oil
Quartered lengthwise	Sea salt and freshly ground
1 md Red bell pepper	6 Plum tomatoes; quartered
Seeded and cut into 1-inch	Quartered lengthwise
1 md Yellow bell pepper	BASIL AJOLI
And cut into 1-inch wide	1/2 c Packed fresh basil leaves
8 sm Red-skin potatoes	1 ts Minced garlic or to taste
Scrubbed and quartered	1 pn Salt
1 Bermuda onion	1 ts Fresh lemon juice
Cut into 3/4-inch-thick	1/2 c Soy mayonnaise

Instructions for Roasted Ratatouille with Basil Aioli

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 on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 38 Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Eggplant	Garlic	Lemon
Mayonnaise	Olive Oil	Onion	Potato
Red Bell Pepper	Salt	Tomato	Yellow Bell Pepper
Zucchini

Vegetables Mayo Basil Bell pepper Olive oil Onion Garlic Potato Tomato Lemon Pasta

for flavor and categorization

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