Roasted Ratatouille With Lentils - cooking recipe

Ingredients

lentils
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
ratatouille
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

Preparation

Preheat oven to 450\u00b0F.
Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.
Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them.
Combine all ingredients in a large bowl and enjoy.