A traditional French vegetarian stew featuring all kinds of good vegetables that is great served cold or warm, so make lots of it. I like to roast the vegetables ahead of time and then stir it all together. Hope you like it.
1 medium-sized red onion
4 peppers (I prefer the sweeter reds and yellows, but green is probably the more traditional way to go)
3 Tbsp olive oil
3 Tbsp tomato paste
Freshly ground black pepper
4 oz gorgonzola (in chunks) or tasty melting cheese (grated to facilitiate melting)
1/4 cup parsley leaves, chopped
1 cup polenta
Pre-heat oven to 375 degrees F.
Cut zucchini in 1/4 inch disks and place on a medium-sized rimmed baking sheet. Drizzle with 1 Tbsp oil, season with salt and toss gently.
Cut egg-plant in 1/2 inch cubes and place on a medium-sized rimmed baking sheet. Drizzle with 1 Tbsp oil, season with salt and toss gently.
Remove top and seeds from peppers and cut into 1/2 inch chunks and place on medium-sized baking sheet.
Cube onion into 1/2 inch chunks and add to peppers. Drizzle with 1 Tbsp oil, season with salt and toss gently.
Roast in oven for about 20 minutes or until soft and slightly browned.
In the meantime, make polenta according to directions.
Take a large dutch oven and add all roasted vegetables.
Add tomato paste and stir well.
Cover and let braise for as little as 10-15 minutes or longer. Make sure that you add some water if it gets too dry.
Serve a spoonful of polenta, some cheese and plenty of ratatouille sprinkled with chopped parsley.