Ratatouille with roasted tomato vinaigrette – Augusta Health

Ingredients

• 1 eggplant, about 1 pound, cut into 1/2-inch cubes (about 4 cups)
• 7 teaspoons extra-virgin olive oil (divided)
• 2 zucchini, about 1/2 pound total weight, cut into 1/2-inch cubes (about 1 1/2 cups)
• 2 plum (Roma) tomatoes, halved lengthwise
• 1 yellow bell pepper, roasted and seeded
• 1 red bell pepper, roasted and seeded
• 1 shallot, coarsely chopped (about 2 tablespoons)
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon grated lemon zest
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley