Roasted Ratatouille

Ingredients:
One 1-pound large eggplant, trimmed and cut into 1-inch cubes
2 large onions, cut into 1-inch cubes
4 medium zucchini, cut in half then cut into 1-inch slices
1 red bell pepper, seeded and cut into 1-inch squares
3 tablespoons freshly chopped basil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tomatoes, cut into 1-inch cubes
4 minced garlic cloves
¼ cup minced flat leaf fresh parsley
2 tablespoons olive oil

Directions:
Preheat the convection oven to convection roast at 475°F. Evenly space the oven racks. Take a cookie sheet, and line it with foil and cover it with cooking spray.

In a large mixing bowl, toss the eggplant, onions, garlic, zucchini, and bell pepper with the olive oil until the vegetables are covered with the oil. Sprinkle with pepper and salt.

Spread the vegetables in an even layer on the prepared pan. Place in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic. After you put the vegetables in a serving dish, add the basil, parsley, and tomatoes. It can be served at room temperature or hot.