Admittedly, this recipe involves a lot of chopping, slicing and dicing – but it is so worth it! I have served this dish several times as an accompaniment to chicken and beef. I also have used it as the star of the show for a vegetarian friendly meal.
1 small eggplant, cut into 1” pieces ½ cup olive oil
1 medium zucchini, cut into 1” pieces 4 garlic cloves, pressed
1 yellow squash, cut into 1” pieces 1 tsp. salt
1 small red pepper, cut into ½” pieces ½ tsp. dried thyme
1 small tomato, cut into ½” pieces ½ tsp. dried rosemary
1 small onion, thinly sliced ½ tsp. black pepper
- Sprinkle eggplant with salt; place in a colander and let bitter juices drain for 20 minutes. Rinse eggplant and pat dry.
- Heat oven to 425 degrees.
- In a 10” x 15” baking dish, mix oil, garlic, salt, rosemary, thyme and pepper.
- Add vegetables to baking dish and toss to coat evenly with the oil mixture.
- Cover dish with foil and bake 15 minutes.
- Uncover dish and cook an additional 30 minutes or until vegetables are tender and browned.
- Serve hot.
Food Mingle Blog Alternatives and Substitutions:
- Use any hearty vegetables which you like or happen to have on hand, as long as they are all cut about the same size.
- Substitute shallots for the scallions for a sweeter, less bold onion taste.
- About half way through the cooking process, remove some of the excess liquid from the pan – this will keep the vegetables from getting too soggy when served.
- Sprinkle with grated parmesan cheese and/or garnish with parsley before serving.
Yield: 8 servings
Adapted From: http://www.atkins.com