Ratatouille Risotto Recipe

Name: Ratatouille Risotto Recipe
Ingredients: 1 1/2 cups bell peppers; 1 1/2 cups Japanese eggplant; 1 1/2 cups zucchini; 1 1/2 cups yellow squash; 1 tablespoon balsamic vinegar; 3 tablespoons olive oil; 3 basil leaves; fresh thyme leaves; 2 tablespoons flat- leaf parsley; 1 (15- ounce) can San Marzano tomatoes; 5 cups vegetable stock; 1 tablespoon olive oil; 2 small shallots; 6 cloves garlic; 1 cup arborio rice; 1/2 cup dry white wine; 2 bay leaves; 1 tablespoon lemon zest; 1 cup Parmigiano- Reggiano cheese; coarse salt and freshly ground pepper