4 spray(s), divided
2 large, yellow, chopped
4 clove(s), medium, minced
4 large, chopped
Uncooked bell pepper(s)
4 item(s), small, 2 green and 2 red, chopped
2 large, chopped
2 medium, stemmed, chopped (no need to peel)
½ cup(s), leaves, fresh, chopped
2 tbsp(s), leaves, packed
2 tbsp(s), leaves
1 tsp(s), freshly ground
- Position rack in center of oven and preheat oven to 400°F (204°C).
- Spray a large roasting pan with cooking spray. Add onions and garlic to pan; spray lightly with nonstick spray. Roast for 10 minutes, tossing twice.
- Add tomatoes, bell peppers, zucchini, eggplant, basil, oregano, thyme, salt and pepper. Toss well. Bake, tossing occasionally, until vegetables are softened, tomatoes have broken down, and there’s some bubbling liquid in the pan, about 35 minutes. Cool for a few minutes before using or serving.
- Serving size: 1 cup