---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Canadian
       Yield: 6 servings
       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
     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)
            Ground pepper to taste
       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.