Ratatouille Risotto

• 1 1/2 cups bell peppers, diced
• 1 1/2 cups Japanese eggplant, diced
• 1 1/2 cups zucchini, diced
• 1 1/2 cups yellow squash, diced
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 3 basil leaves, fresh, torn
• fresh thyme leaves
• 2 tablespoons flat- leaf parsley, fresh, chopped
• 1 (15- ounce) can San Marzano tomatoes, whole
• 5 cups vegetable stock
• 1 tablespoon olive oil
• 2 small shallots, minced
• 6 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 bay leaves
• 1 tablespoon lemon zest, grated
• 1 cup Parmigiano- Reggiano cheese, plus more for serving
• coarse salt and freshly ground pepper

1. Preheat the oven to 450 degrees F. Combine the peppers (whatever color), eggplant, zucchini, and squash in a bowl.
2. Add the balsamic vinegar, olive oil, a few basil leaves torn into pieces, leaves from a few sprigs of fresh thyme, and parsley.
3. Toss to coat and spread in a single layer on a large baking pan; overcrowding will cause vegetables to steam rather than brown.
4. Place in the oven and do not mess with it.
5. Just roast until golden brown, 12 to 15 minutes.
6. Remove and set aside.

bell peppers, japanese eggplant, zucchini, yellow squash, balsamic vinegar, olive oil, basil, thyme, flat leaf parsley, tomatoes, vegetable stock, olive oil, shallots, garlic, arborio rice, white wine, bay leaves, lemon zest, cheese, salt

Taken from www.foodrepublic.com/recipes/ratatouille-risotto-recipe/ (may not work)