Roast Ratatouille

I have several really good ratatouille recipes on this blog but I have to tell you that the one I tried tonight really takes the cake! I saw this online and tweaked it a bit and it was really delicious. For those of you who have made ratatouille you are familiar with the fact that it's a bit like a summer vegetable stew. Well, that changes entirely when you roast the vegetables instead of cooking on the stove top. You really appreciate the flavor of each and every vegetable in its own right.  There are many variations and changes you could make given what you might have on hand. Here's what I did and it was yummy!

1 eggplant, cut in large chunks
1 zucchini, cut in 1/2 inch rounds
1 summer squash, cut in 1/2 inch rounds
1 pkg mushrooms, cut in halves
1 large onion, cut in 12 wedges
1 pkg cherry tomatoes
10 garlic cloves peeled
1 red pepper in slices
salt and pepper
dried rosemary
dried thyme
olive oil
balsamic vinegar
fresh basil

On two parchment lined baking sheets distribute the veggies. Season with salt and pepper, rosemary and thyme. Roast at 400 for at least an hour, stirring every 20 minutes. When ready to serve, put veggies in a bowl and drizzle with olive oil and balsamic vinegar--sprinkle with fresh chopped basil and mix together. Yum!