Back to 6 servings 6 tablespoons olive oil, extra virgin, divided 2 small eggplants, about 1.5-inch cubes, skin on 2 medium zucchini, about 1.5-inch cubes 1 medium yellow squash, about 1.5-inch cubes 1 large yellow onion, chopped 2 bell peppers, any color, cut into 1.5-inch pieces 4 cloves garlic, minced 1 tablespoon Herbs de Provence, or 1.5 teaspoons dried oregano plus 1.5 teaspoons dried marjoram 1.5 teaspoons kosher salt, divided, adjust to taste freshly ground black pepper, to taste 2 large ripe tomatoes, cored and chopped 0.25 cup fresh basil or flat-leaf parsley, chopped
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1 Step 1: Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.2 Step 2: Toss the eggplant, onion, squash, bell peppers and garlic with 4 tablespoons of the oil, the herbs, and half the salt. Spread across both sheets in a single layer without overlapping, and season with pepper.3 Step 3: Roast 30 to 40 minutes, until the vegetables are soft and beginning to caramelize at the edges.4 Step 4: Scatter the chopped tomatoes over both sheets, drizzle with the remaining oil and sprinkle with the remaining salt. Roast 10 to 15 minutes more, until the tomatoes have cooked down and look jammy.5 Step 5: Transfer everything to a serving dish, taste and adjust the seasoning, then sprinkle with the chopped basil or parsley before serving.getsaucepan.com/r/e74abd12-9171-5b1a-9785-8ad01560d3f3
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