Ratatouille Risotto Recipe

Name: Ratatouille Risotto Recipe
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