1 red bell pepper
1 green bell pepper
2 yellow squash
2 zucchini
1 eggplant
button mushrooms optional
1 tablespoon salt
Pam spray
3 tbsps olive oil
1 yellow onion diced
2 tablespoons garlic minced
2 tbsps tomato paste
24 ozs canned whole Roma tomatoes drained & sliced
2 tsps fresh thyme minced
2 tsps fresh mint minced
3 tbsps fresh basil julienned
1 bay leaf
2 tbsps fresh parsley chopped
1/8 teaspoon black pepper
Cut peppers, squashes & eggplant into 1" cubes. Toss with salt and roast separately at 350 degrees on sprayed sheet pans until soft, about 20-30 minutes. Drain well and set aside.
Heat olive oil; saute garlic and onion. Then add salt, tomato paste and tomatoes. Cook until very thick and reduced. Add well-drained veggies, herbs and pepper. Continue to simmer and reduce.
Serve warm or at room temperature.
Serving Ideas: Best made a day early and reheated.