Roasted Ratatouille with Basil Aioli

Ingredients

 * ½ cup extra-virgin olive oil
 * sea salt and freshly ground black
 * pepper to taste
 * 6 plum tomatoes, quartered lengthwise
 * several sprigs fresh rosemary
 * 1 medium eggplant, cut into 1-inch thick rounds
 * 1 medium zucchini, quartered lengthwise
 * 1 medium red bell pepper, seeded and cut into 1-inch wide strips
 * 1 medium yellow bell pepper, seeded and cut into 1-inch wide strips
 * 8 small red-skinned potatoes, scrubbed and quartered
 * 1 Bermuda onion, cut into ¾-inch-thick rings
 * 8 large cloves garlic, peeled and halved

Basil Aioli

 * ½ cup packed fresh basil leaves
 * 1 tsp minced garlic or to taste
 * pinch salt
 * 1 tsp fresh lemon juice
 * ½ cup soy mayonnaise

Directions

 * 1) Preheat oven to 450 °F.
 * 2) In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic.
 * 3) Scatter rosemary sprigs over top.
 * 4) Drizzle with olive oil and season with salt and pepper.
 * 5) Toss to coat.
 * 6) Roast vegetables, stirring every 5 minutes, until almost tender, 25 minutes.
 * 7) Add tomatoes.
 * 8) Continue roasting, stirring once or twice, until all vegetables are tender, 10 to 12 minutes more.

Basil Aioli

 * 1) In food processor, combine basil and garlic and process until finely chopped.
 * 2) Add lemon juice.
 * 3) Gradually add mayonnaise, 1 tablespoon at a time, until mixture is well blended.
 * 4) Remove vegetables from oven and transfer to serving platter.
 * 5) Serve warm with aioli on the side.