Ratatouille Risotto

Ingredients

• 1 1/2 cups bell peppers, diced
• 1 1/2 cups Japanese eggplant, diced
• 1 1/2 cups zucchini, diced
• 1 1/2 cups yellow squash, diced
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 3 basil leaves, fresh, torn
• fresh thyme leaves
• 2 tablespoons flat- leaf parsley, fresh, chopped
• 1 (15- ounce) can San Marzano tomatoes, whole
• 5 cups vegetable stock
• 1 tablespoon olive oil
• 2 small shallots, minced
• 6 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 bay leaves
• 1 tablespoon lemon zest, grated
• 1 cup Parmigiano- Reggiano cheese, plus more for serving
• coarse salt and freshly ground pepper