This seemingly simple dish is bursting with flavor and one of my favorite ways to prepare in-season, late summer veggies. Sometimes the simplest meals are the best! The amounts of each vegetable are versatile and somewhat arbitrary, so use what you’ve got!
- 2 eggplants large dice
- 2 bell peppers I like red and yellow, large dice
- 1 large zucchini or summer squash 1/4” rounds
- 2 small onions large dice
- 3-4 large heirloom tomatoes large dice
- 4 Tbsp olive oil 2 oz
- 1/4 cup fresh basil chopped
- Fresh or dried rosemary roughly chopped
- 1 small head of garlic minced or pressed
- 1.5 tsp good quality salt
- Preheat oven to 400° F and line two large baking sheets with parchment paper.
- In a large bowl, toss the chopped veggies (except tomatoes) in the oil, garlic, rosemary, and salt.
- Spread the veggies evenly over both sheets. Don’t spread them too thin or they will dry out and burn. Keep tomatoes separate and set them aside.
- Roast until vegetables are tender, stirring occasionally, about 40 minutes.
- Remove from oven and distribute the tomatoes between the two pans. Continue roasting another 30-40 minutes. Transfer to a serving dish and garnish with fresh basil.