Roasted Ratatouille (version III)

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 eggplant, cut into 1/2 inch dice
2 zucchini, cut into 1/2 inch dice
2 fennel bulbs, quartered lengthwise
3 little leeks, cleaned
2 red or yellow (or 1 each) bell pepper, cut in 1 inch pieces
4 cloves garlic, sliced
4 plum tomatoes, peeled and diced
3 tablespoons minced fresh basil
additional olive oil
salt and pepper to taste

Preheat oven to 375.

Toss vegetables with the olive oil and vinegar. Place the fennel and leeks in a shallow roasting pan. Bake for 10 minutes or so and add the remaining veggies, (except the tomatoes) and the garlic; toss well and roast for 20-25 minutes longer, stirring a couple of times. Remove to a serving bowl and stir in the tomatoes and basil. Sprinkle with a little additional olive oil and salt and pepper to taste.



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