Roasted Ratatouille with Basil Aioli

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== 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 ==
# Preheat oven to 450 °F.
# 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.
=== Basil 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.
Category:Basil Recipes
Category:Bermuda onion Recipes
Category:Eggplant Recipes
Category:Garlic Recipes
Category:Red-skinned potato Recipes
Category:Red bell pepper Recipes
Category:Plum tomato Recipes
Category:Soy mayonnaise Recipes
Category:Vegetarian Recipes
Category:Yellow bell pepper Recipes