Servings: 6 servings
Calories: 175kcal
Ingredients
- 1 1/4 pounds tomatoes coarsely chopped or one 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 -nch pieces
- 1 large onion chopped
- 4 garlic cloves minced
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons white balsamic vinegar or sherry vinegar
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh thyme
- 1 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh basil for garnish
Instructions
- Preheat the oven to 400°F. In a large roasting pan or casserole dish, combine the tomatoes, eggplant, zucchini, squash, bell peppers, onion and garlic. Drizzle with the olive oil and vinegar, season generously with salt and pepper, then toss to coat. Stir in the thyme and rosemary.
- Roast for 25 minutes, then stir well. Continue roasting for 20 to 30 minutes, stirring once or twice, until the vegetables are very tender and the juices have reduced into a rich, jammy sauce. Taste and adjust the seasoning with additional salt, pepper and a splash of vinegar, if desired. Stir in the fresh basil just before serving.
Don't rush the roasting. Let the vegetables cook until the juices have reduced and the mixture is rich and jammy. That's where the deepest flavor develops.
Nutrition
Calories: 175kcal | Protein: 3g | Fat: 12g | Fiber: 6g
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