- Total Time
A fantastic mix of flavors. Enjoy as a side dish, tossed with pasta or as an omelet filling.
cooking spray4 spray(s), divided
uncooked onion(s)2 large, yellow, chopped
garlic clove(s)4 medium clove(s), minced
fresh tomato(es)4 large, chopped
uncooked bell pepper(s)4 item(s), medium, 2 green and 2 red, chopped*
uncooked zucchini2 large, chopped
eggplant(s)2 medium, stemmed, chopped (no need to peel)
basil½ cup(s), leaves, fresh, chopped
fresh oregano2 Tbsp, leaves, packed
fresh thyme2 Tbsp, leaves
table salt1 tsp
black pepper1 tsp, freshly ground
- Position rack in center of oven and preheat oven to 400°F.
- 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