Categories: Vegetables, Canadian 
      Yield: 6 servings 
  
      1    Eggplant; 1-in cubes 
      1    Zucchini; 1-in cubes 
      1    Yellow zucchini; 1-in cubes 
      2    Red onions; in eighths 
      1    Green pepper; 1-in cubes 
      1    Red pepper; 1-in cubes 
      6    Plum tomatoes; coarse chop 
 
----------------------------------MARINADE---------------------------------- 
    1/2 c  Olive oil 
      2 tb Dijon mustard 
    1/4 c  Balsamic vinegar; or red 
      4    Garlic cloves; chopped 
      3 tb Fresh basil; chopped 
           - or 3 ts dried 
      2 tb Fresh oregano; chopped 
           - or 2 ts dried 
    1/4 ts Cayenne; (optional) 
           Salt 
           Ground pepper to taste 
 
----------------------------------GARNISH---------------------------------- 
      3 tb Parsley; chopped 
  
  1. Place all vegetables in large bowl 2. Combine marinade ingredients in 
  separate bowl and whisk together. Pour marinade over vegetables tossing 
  vegetables well. 3. Place in roasting pan and roast at 425F(220C) for 45 
  minutes to 1 hour or until vegetables are browned and tender. Toss 
  everything together to combine flavours. 4. Sprinkle with parsley before 
  serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an 
  Italian Barbera wine. The classic ratatouille calls for sauteeing each 
  vegetable individually then combining them. By roasting all the vegetables 
  together in the oven, you have an authentic ratatouille without all the 
  work.