Update my dinner status, I'm making this tonight.
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Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 md Eggplant
- Cut into 1-inch thick rounds
- 1 md Zucchini
- Quartered lengthwise
- 1 md Red bell pepper
- Seeded and cut into 1-inch
- 1 md Yellow bell pepper
- And cut into 1-inch wide
- 8 sm Red-skin potatoes
- Scrubbed and quartered
- 1 Bermuda onion
- Cut into 3/4-inch-thick
- 8 lg Garlic clove; peeled and
- Several sprigs fresh
- Sea salt and freshly ground
- 6 Plum tomatoes; quartered
- Quartered lengthwise
BASIL AJOLI
Preparation
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.
