Roasted Ratatouille With Basil Aioli

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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-skin potatoes, scrubbed and quartered

1 Bermuda onion, cut into 3/4-inch-thick rings

8 large cloves garlic, peeled and halved

Several sprigs fresh rosemary

1/2 cup extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

6 plum tomatoes, quartered lengthwise

1/2 cup packed fresh basil leaves

1 tsp. minced garlic or to taste

Pinch salt

1 tsp. fresh lemon juice

1/2 cup soy mayonnaise

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