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.