Pan Roasted Ratatouille Vegetables

• 1/4 cup olive oil
• 2 tablespoons champagne vinegar
• 1/4 cup grape tomatoes halved
• 2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained
• 1/2 teaspoon kosher salt
• 2 medium zucchini ends trimmed, cut into 4-inch sections
• 2 yellow squash medium, ends trimmed, cut into 4-inch sections
• 1 japanese eggplant medium, ends trimmed, cut into 4-inch sections
• 1 yellow onion medium, peeled
• 3 tablespoons olive oil divided
• 1 red pepper large, thinly sliced
• 1 cup grape tomatoes halved
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/4 cup basil leaves thinly sliced

1. Place Dressing ingredients in KitchenAid(R) Blender. Process on speed 4 (puree) until smooth, scraping down sides asneeded.
2. Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one zucchini piece on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place large bowl under blade to catch spiralized zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini, squash, eggplant and onion, keeping each vegetable separate.
3. Heat 2 teaspoons oil in large skillet over medium-high heat; add onions. Cook 1 to 2 minutes or until softened. Removefrom pan; cover to keep warm. Repeat with eachof the remaining vegetables, adding oil as needed in 2 teaspoon increments, and cooking just until tender.
4. Return all cooked vegetables to pan; add tomatoes, thyme, and salt. Cook 1 minute or until heated through. Remove from heat; gently toss with Dressing and garnish with basil.

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Taken from www.yummly.com/recipe/Pan-Roasted-Ratatouille-Vegetables-2139563 (may not work)