Ratatouille

Ratatouille, just like the movie! It needs to be eaten with a grain of some sort, but it is a rainbow of flavors and nutrients so what else could you ask for? Maybe a mouse---sike!!

http://www.wholefoodsmarket.com/recipes/2724

Ingredients
3 bell peppers, assorted colors, seeded, cored and cut into thick wedges
1 large eggplant, cut into 3/4-inch slices
2 medium yellow squash, cut lengthwise into 3/4-inch slices
2 medium zucchini, cut lengthwise into 3/4-inch slices
1 cup low-sodium vegetable broth or water
1/2 cup pitted Niçoise or other black olives
5 large tomatoes (about 2 1/2 pounds), seeded and chopped
1 large onion, chopped
7 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
3 tablespoons chopped marjoram or oregano
1/3 cup chopped parsley
1 tablespoon red wine vinegar, or to taste

Method
Preheat oven to 425°F. Have ready 2 large nonstick baking sheets or regular baking sheets lined with parchment paper. Place peppers and eggplant on one sheet, squash and zucchini on second sheet. Roast vegetables, turning them once halfway through cooking and switching trays top to bottom and front to back, until browned, 30 to 40 minutes. Cool vegetables slightly, then coarsely chop.

Meanwhile, combine broth and olives in a blender and blend until smooth. Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes. Bring to a boil, lower heat, cover, and simmer until tomatoes are very soft, about 20 minutes.

Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes. Stir in parsley and vinegar; cook 5 minutes more.





Don't these look like plastic veggie toys? Nature is so colorfully beautiful!