2 tablespoons olive oil
2 cloves garlic crushed or minced
1 large onion halved & sliced
1 small eggplant cubed
2 medium green bell peppers cut into chunks
1 large red or yellow bell pepper cut up
2 cans (15 oz) diced tomatoes well drained
4 small zucchini cut into 1/4" slices
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon leaf thyme
2 tablespoons fresh parsley chopped
red wine or balsamic vinegar
crumbled feta or grated Parmesan cheese
Combine fresh veggies in large Ziploc bag with 2 tbsp olive oil. Toss to coat. Roast in 400 degree oven for about 30 minutes. Cool.
Place roasted veggies in a 4-quart Dutch oven or saucepan. Add spices and tomatoes; stir to combine. Cover and cook for 10-20 minutes, stirring occasionally to keep vegetables from sticking.
Serve hot, warm or cold. Hot or warm, sprinkle with grated Parmesan cheese. Cold, sprinkle with red wine vinegar and crumbled Feta.