This is delicious and used a lot of my veggies from that week's CSA box! Very filling and perfect for meatless Monday's with quinoa's protein! Step by step pics on my blog post.
Ingredients:
(all veggies chopped into bite-size pieces)
- 2 small to medium eggplant (I used 1 black and 1 purple)
- 2 small summer squashes
- 4 peppers
- 2 small onions, chopped
- 3 garlic cloves, minced or pressed
- 1/8 cup extra virgin olive oil
- 2 cans diced tomatoes
- garlic salt
- parsley
Instructions:
1. Pre-heat oven to 400.
2. Spray baking sheet with cooking oil. Place eggplant cubes on top and drizzle a little bit of olive oil on top. Season lightly with garlic salt and parsley. Bake 15-20 minutes (until mostly soft).
3. Repeat this step with the peppers and squash, baking about 10-15 minutes.
4. In a medium pot, saute onions and garlic with olive oil until soft.
5. Combine onions and garlic with roasted vegetables and add diced tomatoes.
6. Bake mixture for about 10 minutes to caramelize.
