Oven-Roasted Ratatouille

• 1 eggplant cut into 1 inch pieces
• 3 zucchini cut into 1/3 inch rounds
• 1 yellow bell pepper cut into 1 inch pieces
• 1 red bell pepper cut into 1 inch pieces
• 1 red onion halved, cut into thin wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano leaves
• 27 ounces diced tomatoes
• 2 cloves garlic minced
• 1 bay leaf dried
• 4 tablespoons fresh flat leaf parsley chopped
• 2 ounces ricotta fresh, 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.

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

Taken from www.yummly.com/recipe/Oven-Roasted-Ratatouille-1406275 (may not work)