Roasted Ratatouille with Basil Aioli
Eggplant, tomatoes, bell peppers and zucchini are the stars of the Provençal summer garden and are featured in the famous vegetable stew, ratatouille. Here, the vegetables are roasted instead of stewed, which intensifies their flavor. The crowning touch is a basil-garlic topping called aioli.
Ingredient Set Name:
- Preheat oven to 450 degrees. 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.
- Meanwhile, make 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.