Roasted Ratatouille with Basil Aioli

Ingredients

• ½ cup extra-virgin olive oil
• sea salt and freshly ground black
• pepper to taste
• 6 plum tomatoes, quartered lengthwise
• several sprigs fresh rosemary
• 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, seeded and cut into 1-inch wide strips
• 8 small red-skinned potatoes, scrubbed and quartered
• 1 Bermuda onion, cut into ¾-inch-thick rings
• 8 large cloves garlic, peeled and halved

Basil Aioli

• ½ cup packed fresh basil leaves
• 1 tsp minced garlic or to taste
• pinch salt
• 1 tsp fresh lemon juice
• ½ cup soy mayonnaise

Directions

1. Preheat oven to 450 °F.
2. In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic.
3. Scatter rosemary sprigs over top.
4. Drizzle with olive oil and season with salt and pepper.
5. Toss to coat.
6. Roast vegetables, stirring every 5 minutes, until almost tender, 25 minutes.
7. Add tomatoes.
8. Continue roasting, stirring once or twice, until all vegetables are tender, 10 to 12 minutes more.

Basil Aioli

1. In food processor, combine basil and garlic and process until finely chopped.
2. Add lemon juice.
3. Gradually add mayonnaise, 1 tablespoon at a time, until mixture is well blended.
4. Remove vegetables from oven and transfer to serving platter.
5. Serve warm with aioli on the side.