Creole Ratatouille

• 1 cup olive oil
• 1 tablespoon crushed red pepper
• 2 medium zucchini, cut into 3/4-inch dice
• 2 medium yellow squash, cut into 3/4-inch dice
• 1 medium onion, cut into 3/4-inch dice
• 1 medium eggplant, cut into 3/4-inch dice
• 3 medium bell peppers1 red, 1 green and 1 yellowcut into 3/4-inch dice
• Kosher salt
• 1/2 tablespoon chopped fresh basil
• 1/2 tablespoon fresh thyme leaves
• 1/2 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh chives
• 2 tablespoons balsamic vinegar

1. In a large nonreactive bowl, mix together the olive oil, crushed red pepper and garlic.
2. Add the zucchini, yellow squash, tomatoes, onion, eggplant and bell peppers and marinate for 2 hours at room temperature.
3. Preheat the oven to 450.
4. With a slotted spoon, place the vegetables in 2 large shallow roasting pans in an even layer.
5. Season with salt.
6. Roast, stirring twice, for 30 minutes, or until tender and beginning to brown.
7. In a small, nonreactive bowl, combine the basil, thyme, rosemary, chives and balsamic vinegar and toss with the vegetables.

olive oil, red pepper, zucchini, yellow squash, onion, eggplant, kosher salt, fresh basil, thyme, rosemary, fresh chives, balsamic vinegar

Taken from www.foodandwine.com/recipes/creole-ratatouille (may not work)