Oven-Roasted Ratatouille

• 1 None eggplant, cut into 1 inch pieces
• 3 None zucchini, cut into 1/3 inch rounds
• 1 None yellow bell pepper, cut into 1 inch pieces
• 1 None red bell pepper, cut into 1 inch pieces
• 1 None red onion, halved, cut into thin wedges
• 2 tbsp olive oil
• 1 tsp dried oregano leaves
• 2 (13.5 oz) cans diced tomatoes
• 2 cloves garlic, minced
• 1 None dried bay leaf
• 4 tbsp fresh flat-leaf parsley, chopped
• 2 oz fresh ricotta, crumbled, to serve

1. Preheat oven to 400u0b0F. Combine eggplant, zucchini, peppers and onion in a roasting pan. Toss with oil and season with oregano and salt. Bake for 20 mins, or until golden brown. Add tomato, garlic and bay leaf and bake, stirring occasionally, for 30 mins, or until vegetables are tender. Discard bay leaf. Add 2 tbsp parsley and stir to combine. Sprinkle with remaining parsley and ricotta. Serve immediately.

eggplant, zucchini, yellow bell pepper, red bell pepper, red onion, olive oil, oregano, tomatoes, garlic, bay leaf, parsley, fresh ricotta

Taken from recipes-plus.com/api/v2.0/recipes/23531 (may not work)