Roasted Ratatouille with Basil Aioli

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Roasted Ratatouille with Basil Aioli

6 Servings—Vegan

 

 

1/2 cup extra-virgin olive oil

Sea salt and freshly ground black

pepper to taste

6 plum tomatoes, quartered lengthwise

Basil Aioli

1/2 cup packed fresh basil leaves

1 tsp. minced garlic or to taste

Pinch salt

1 tsp. fresh lemon juice

1/2 cup soy mayonnaise

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-skin potatoes, scrubbed and quartered

1 Bermuda onion, cut into 3/4-inch-thick rings

8 large cloves garlic, peeled and halved

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.

 

PER serving: 271 CAL; 5 G PROT; 9 G TOTAL FAT (1 SAT.

FAT); 44 G CARB.; 0 MG CHOL; 90 MG SOD.; 7 G FIBER

 

 

 

 

 

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