separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well. 3. Place in roasting pan and roast at 220ºC (220C) for 45 minutes to 1 hour or until vegetables are browned and tender. Toss everything together to combine flavours. 4. Sprinkle with parsley before serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine. The classic ratatouille calls for sauteeing each vegetable individually then combining them. By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.