Summer Harvest Ratatouille

(recipe from WholeFoodsMarket.com)

Serves 10

3 bell peppers, assorted colors, seeded, cored, and cut into thick wedges
1 large eggplant, cut into 3/4-inch slices
2 medium yellow squash, cut lengthwise into 3/4-inch slices
2 medium zucchini, cut lenghtwise into 3/4-inch slices
1 cup vegetable broth or water
1/2 cup pitted Nicoise or other black olives
5 large tomatoes (about 2 1/2 lbs.), chopped
1 large onion, chopped
7 cloves garlic, finely chopped
1/4 tsp. red pepper flakes
3 Tbsp. chopped marjoram or oregano
1/3 cup chopped parsley
1 Tbsp. red wine vinegar, or to taste

Preheat oven to 425F.  Have ready a nonstick baking sheet or a regular baking sheet lined with parchment paper (you may need two baking sheets).  Place peppers, eggplant, squash and zucchini on sheet(s).  Roast vegetables, turning them once halfway through cooking, until browned, 30 to 40 minutes.  Cool vegetables slightly, then coarsely chop.

Meanwhile, combine broth and olives in a blender and blend until smooth.  Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes.  Bring to a boil, lower heat, cover, and simmer until tomatoes are very soft, about 20 minutes.

Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes.  Stir in parsley and vinegar; cook 5 minutes more.

(serve with rice, pasta, or any grain)