1 medium eggplant, trimmed and cut into one-inch dice
1 large sweet onion, peeled and cut into one-inch dice
1 yellow bell pepper, stemmed, seeded and cut into one-inch dice
2 medium zucchini, trimmed and cut into one-inch dice
12 peeled garlic cloves, halved
1 cup olive oil
2 tsps dried thyme leaves
Salt and ground black pepper
2 cups (1 pint) cherry tomatoes
Combine eggplant, onion, pepper, zucchini and garlic in a large bowl.
Add olive oil, thyme and a sprinkling of salt and pepper; toss to coat.
Turn vegetables onto a large-rimmed baking sheet.
Adjust oven rack to lowest position and heat oven to 425 degrees F.
Set baking sheet in preheated oven; roastuntil vegetables are golden brown on bottom, about 20 minutes.
Remove pan from oven, stir in cherry tomatoes and continue to roast, stirring once more, until tomatoes have started to release their juices, about 15 minutes longer,
Per serving: 92 calories, 10 g carbs, 2g protein, 6g fat (1g sat), 0 mg cholesterol, 3g fiber, 10 mg sodium
This dish can be served hot, warm or at room temperature.
Can berefrigerated up to 5 days.
USA WEEKEND, Aug. 5-7, 2011 By THREE MANY COOKS