ROASTED VEGETABLE SPANISH RATATOUILLE
MAKES 10 CUPS (2.5L)

Ratatouille is the most versatile of summer foods. Use your imagination and add fresh garden beans and mushrooms. Or substitute diced fresh fennel for the fennel seed. Served hot or cold, it’s an excellent accompaniment to grilled lamb, chicken, or burgers.  

1 large sweet onion, chopped
12 garlic cloves, peeled
2 red bell peppers, seeded and cut into ½ inch (1 cm) chunks
1 yellow bell pepper, seeded and cut into ½ inch (1 cm) chunks
1 green bell pepper, seeded and cut into ½ inch (1 cm) chunks
2 (10 inch/25 cm) zucchini, cut into ½ inch (.5 cm) chunks
1 lb. (500g) unpeeled eggplant, trimmed and cut into ½ inch (.5 cm) chunks
1/3 c. (75 mL) extra virgin olive oil
Salt and freshly ground black pepper
½ c. 125 mL) vegetable stock or tomato juice (optional)
28 oz (796 mL) tin fire-roasted, diced tomatoes, including juice*
½ oz (14g) pkg. fresh basil, coarsely chopped
1 tsp. (5 mL) sea salt
½ tsp. (2 mL) crushed red peppers
½ tsp. (2 mL) fennel seed, crushed
1/8 tsp. (.5 mL) freshly ground black pepper
Finely grated zest from 1 lemon
¾ c. (175 mL) pitted giant, green Sicilian olives
½ c. (125 mL) grated Manchego cheese or crumbled feta

Preheat oven to 500F (260C). Position oven rack on the top level. Lightly oil a large baking sheet and set aside. Combine cut up onion, garlic, and peppers in a large bowl. Drizzle with 2 tablespoons (30 mL) olive oil and sprinkle with a little sea salt and freshly ground black pepper. Toss to evenly coat and spread out in a single on a prepared baking sheet. Bake on the top rack in the preheated oven for 20 minutes. Stir occasionally for even roasting. (Be careful when opening the oven as the escaping steam from the roasting vegetables can scald.) Transfer mixture to a large, heavy saucepan. Combine cut up zucchini and eggplant in large bowl. Drizzle with remaining ¼ cup (50 mL) a little olive oil and season with a little sea salt and freshly ground black pepper. Toss to evenly coat and spread out in a single layer on a baking sheet. Bake on the top rack in the preheated oven for 10 minutes. Transfer to the saucepan containing onions and peppers. Stir in remaining ingredients except olives and cheese, adding stock or tomato juice only if you prefer a saucier dish. Cover, simmer over medium low heat for 15 to 20 minutes, stirring occasionally until vegetables are done as you like. Stir in olives. Serve immediately or cool, cover and refrigerate overnight for flavours to blend. Excellent served hot or cold with a sprinkling of grated cheese. Can be refrigerated for several days.  

* Fire roasted tomatoes offer a slightly smoked hint to ratatouille. If unavailable, use regular diced tomatoes.