1    Eggplant; 1-in cubes

      1    Zucchini; 1-in cubes

      1    Yellow zucchini; 1-in cubes

      2    Red onions; in eighths

      1    Green pepper; 1-in cubes

      1    Red pepper; 1-in cubes

      6    Plum tomatoes; coarse chop

----------------------------------MARINADE----------------------------------
    1/2 c  Olive oil

      2 tb Dijon mustard

    1/4 c  Balsamic vinegar; or red

      4    Garlic cloves; chopped

      3 tb Fresh basil; chopped

           - or 3 ts dried
      2 tb Fresh oregano; chopped

           - or 2 ts dried
    1/4 ts Cayenne; (optional)

           Salt
           Ground pepper to taste
----------------------------------GARNISH----------------------------------
      3 tb Parsley; chopped

  1. Place all vegetables in large bowl 2. Combine marinade ingredients in

  separate bowl and whisk together. Pour marinade over vegetables tossing
  vegetables well. 3. Place in roasting pan and roast at 425F(220C) for 45
  minutes to 1 hour or until vegetables are browned and tender. Toss
  everything together to combine flavours. 4. Sprinkle with parsley before
  serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an
  Italian Barbera wine. The classic ratatouille calls for sauteeing each
  vegetable individually then combining them. By roasting all the vegetables
  together in the oven, you have an authentic ratatouille without all the
  work.