Ingredients
- 3 to 4 tablespoons olive oil (extra-virgin)
- 1 pound eggplant (1 large globe eggplant, cut into 3/4-inch cubes, peeling is unnecessary if the skin is tight and smooth)
- 2 pounds tomatoes ( ripe plum tomatoes, cored)
- 6 to 8 garlic cloves (medium-sized cloves, unpeeled)
- 2 bell peppers (large bell peppers red, yellow, or orange)
- 2 cups onions, coarsely chopped
- 5.5 ounce zucchini (1 medium zucchini, about 7 - 8 inches long, cut ino 1-inch cubes)
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried marjoram (or oregano)
- 1/2 teaspoon dried thyme or rosemary (each crumbled)
- 1/2 teaspoon crumbled rosemary
- Salt and freshly ground black pepper, to taste
- 6 tablespoons basil (fresh basil, or marjoram or oregano, rosemary, thyme, and/or parsley, or a combination of herbs, optional, but recommended)
- 1/2 cup pitted olives (chopped, preferably Kalamata or olives of choice, optional)
How to Make
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Step 1: Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425-degrees-Fahrenheit. Line 1 small and 2 large baking trays with foil, and coat the foil generously with the olive oil.
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Step 2: Place the eggplant on one of the large trays, and toss to coat with the oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.
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Step 3: Place the whole bell peppers on the small tray. Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.
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Step 4: Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.
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Step 5: Place the onion-zucchini tray on the middle shelf next to the one with the eggplant and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. if so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.
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Step 6: Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic cloves from their skins, mash with a fork, and add to the eggplant mixture.
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Step 7: Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled-plain or topped with a sprinkling of freshly chopped herbs and / or olives.
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NOTE: Depending on the size of your oven, you may need to roast veggies in stages and can even prep ahead (for example: roasted peppers) and continue recipe as stated. The overall cooking time will vary and all depends on your oven with the basic goal to roasting your veggies to desired doneness.
We hope you enjoy this recipe!
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