The farmers’ markets are filled with vegetables begging to be in this traditional French Provençal dish. I recommend adding whatever vegetables that appeal to you. Serve it with crusty, rustic bread as a main meal, as a side dish with chicken or pork or as a pizza topping. It’s a delicious way to get a hefty couple servings of vegetables.
I also like to make a double batch of this and freeze half.
I roast the vegetables in this recipe but you can also grill them or simply add them all to a heavy bottomed pot and sauté them until soft. This is one of those dishes that seems to taste even better the second day.
If you are using eggplant that is a little past its prime, slice it in 1/2 inch thick slabs and salt each piece. Let it sit for about 20 minutes, then using a paper towel, gentle sop up the moisture and salt.
2-3 medium eggplants
2 red, yellow or green peppers
1 medium zucchini
1 medium summer squash
1 large onion
6 cloves garlic, peeled and chopped, divided
4 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary, divided
5-6 large tomatoes
1/4 cup chopped fresh basil
Salt and pepper to taste
- Preheat oven to 400º F.
- Cut eggplant, peppers, squash and onion into 1″ chunks and salt and pepper lightly.
- Toss vegetables with 3 tablespoons olive oil, 4 cloves of chopped garlic and 1 teaspoon of rosemary. Place in a rimmed baking sheet or other large shallow baking pan and spread the vegetables in a single layer (use two sheets if necessary). Place in preheated oven.
- Chop tomatoes. Salt lightly and mix with 1 tablespoon olive oil, 1 teaspoon of rosemary and spread in another oiled pan. The tomatoes will develop a bit of liquid, so be sure the pan has high sides. Place pan in oven.
- Roast vegetables, turning a couple times for about 45 minutes, or until tender. Some of the vegetables will get a nice roasted brown color. Be careful not to burn.
- Combine roasted vegetables; be sure to include the liquid from the tomatoes. Add chopped basil and mix. Serve hot or at room temperature.