Roasted Ratatouille With Lentils

• lentils
• 1 cup le puy French lentils
• 2 1/2 cups vegetable broth
• 1 cup white wine
• 1 teaspoon kosher salt
• 2 teaspoons herbes de provence
• 1 bay leaf
• 1 sprig rosemary
• ratatouille
• 2 medium eggplants, cubed
• 3 medium zucchini, halved & sliced
• 3 red bell peppers, cut into 1-inch pieces
• 1 large onion, peeled, halved & sliced
• 6 roma tomatoes, quartered lengthwise
• 1 head garlic, cloves peeled & halved
• 2 tablespoons crushed rosemary (or minced)
• 1 cup extra virgin olive oil
• 2 teaspoons kosher salt

1. Preheat oven to 450u0b0F.
2. Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
3. Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
4. Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.
5. Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them.
6. Combine all ingredients in a large bowl and enjoy.

lentils, vegetable broth, white wine, kosher salt, bay leaf, rosemary, ratatouille, eggplants, zucchini, red bell peppers, onion, roma tomatoes, garlic, rosemary, extra virgin olive oil, kosher salt

Taken from www.food.com/recipe/roasted-ratatouille-with-lentils-303228 (may not work)