Roasted Ratatouille With Lentils

Name: Roasted Ratatouille With Lentils
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup le puy French lentils; 2 1/2 cups vegetable broth; 1 cup white wine; 1 teaspoon kosher salt; 2 teaspoons herbes de provence; 1 bay leaf; 1 sprig rosemary; 2 medium eggplants, cubed; 3 medium zucchini, halved & sliced; 3 red bell peppers, cut into 1-inch pieces; 1 large onion, peeled, halved & sliced; 6 roma tomatoes, quartered lengthwise; 1 head garlic, cloves peeled & halved; 2 tablespoons crushed rosemary (or minced); 1 cup extra virgin olive oil; 2 teaspoons kosher salt

Roasted Ratatouille With Lentils was pinched from <a href="http://www.food.com/recipe/roasted-ratatouille-with-lentils-303228" target="_blank">www.food.com.</a>

"Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner...."

INGREDIENTS

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1 cup le puy French lentils

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2 1/2 cups vegetable broth

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1 cup white wine

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1 teaspoon kosher salt

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2 teaspoons herbes de provence

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1 bay leaf

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1 sprig rosemary

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2 medium eggplants, cubed

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3 medium zucchini, halved & sliced

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3 red bell peppers, cut into 1-inch pieces

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1 large onion, peeled, halved & sliced

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6 roma tomatoes, quartered lengthwise

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1 head garlic, cloves peeled & halved

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2 tablespoons crushed rosemary (or minced)

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1 cup extra virgin olive oil

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2 teaspoons kosher salt

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