Roasted Vegetable Ratatouille with Cornmeal Waffles

An easy roasted vegetable ratatouille uses the bounty of summer produce. Seasoned with fresh basil and served atop crispy, herby cornmeal waffles.

Roasted Vegetable Ratatouille
3 large heirloom tomatoes, diced
1 medium eggplant, diced
4 sweet peppers, diced
2 zucchini, diced
1 teaspoon dried oregano
4 cloves garlic, minced
2 tablespoons olive oil
Fresh basil, for garnishing
Savory Cornmeal Waffles
1 3/4 cups buttermilk
2 large eggs
4 tablespoons butter, melted and cooled
1 1/2 cups all purpose flour
1/2 cup medium ground cornmeal
1/2 cup fine ground cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons minced chives
2 tablespoons minced dill
1/4 cup finely grated parmesan cheese, plus more for serving

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