Roasted Ratatouille

• cooking spray
• 3 12 cups cubed eggplants (1 small)
• 1 cup zucchini (1 small)
• 8 white pearl onions, Halved
• 1 medium yellow sweet pepper, cut into 1 inch strips
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 18 teaspoon salt
• 18 teaspoon pepper
• 2 large tomatoes, chopped
• 1 12 teaspoons lemon juice

1. Coat a 15x10x1 inch pan with cooking spray.
2. Place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
3. In a small bowl, stir together garlic, oil, salt and pepper.
4. Drizzle over vegetables; toss to coat.
5. Roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once.
6. Stir in tomatoes and lemon juice.
7. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

cooking spray, eggplants, zucchini, pearl onions, yellow sweet pepper, fresh parsley, olive oil, garlic, salt, pepper, tomatoes, lemon juice

Taken from www.food.com/recipe/roasted-ratatouille-268112 (may not work)