Servings: 4 servings
Ingredients
- 1 1/4 pounds tomatoes coarsely chopped or a 14 1/2- ounce can of diced tomatoes (drained)
- 1 large eggplant cut into 1 inch cubes
- 2 large zucchini cut into 1 inch cubes
- 1 large summer squash cut into 1 inch cubes
- 2 bell peppers seeded and cut into 1 inch pieces
- 1 large onion finely chopped
- 4 garlic cloves minced
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons white balsamic vinegar or sherry vinegar
- 2 tablespoons chopped fresh herbs such as thyme, rosemary and basil
Instructions
- Preheat the oven to 400° F. In a large roasting pan or casserole dish, combine the tomatoes, eggplant, zucchini, squash, peppers, onion and garlic. Season with salt and pepper. Pour the olive oil and vinegar over the vegetables and toss well to combine. Add the chopped thyme and rosemary.
- Bake for 20-30 minutes, then stir well. Bake for another 20-30 minutes, especially if your pan is overflowing with vegetables. Stir the vegetables a couple of times. Roast until the juices really begin to reduce and the vegetables are very tender and jammy. Taste and adjust the seasoning with more salt and pepper and another splash of vinegar, if needed.
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