Ingredients

  • 1 large (1 lb.) eggplant, unpeeled and cut into 1-in. chunks (5 cups)
  • 2 medium zucchini, unpeeled and chopped (2 3/4 cups)
  • 2 medium red bell peppers, chopped (2 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 5 medium garlic cloves, peeled
  • 5 medium plum tomatoes, roughly chopped (5 cups)
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ¼ cup balsamic glaze
  • 4 ounces goat cheese, crumbled (about 1 cup) – OPTIONAL
  • 2 tablespoons chopped fresh basil

Directions

  1. Preheat oven to 425 degrees F with rack in middle position. Toss together eggplant, zucchini, bell peppers, onion, and garlic in a large bowl. Place tomatoes on a baking sheet and spread in an even layer. Place eggplant mixture on a separate baking sheet and spread in an even layer. Drizzle vegetables evenly with oil; sprinkle with salt.
  2. Place baking sheets on middle rack in preheated oven; roast until vegetables are browned and softened, 40 to 45 minutes, tossing once halfway through the bake time.
  3. Transfer vegetables from baking sheets to a large bowl; toss gently to combine. Spoon mixture evenly into 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with goat cheese and basil.

Toss with chopped kale, roaster chick peas or add roasted chicken to make an even heartier meal

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