In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, ...
Ingredients · 2 pounds ripe red tomatoes (6 medium or 4 large) · 1 medium eggplant (1 pound), diced into ½-inch cubes · 1 large red, orange, or yellow bell pepper ...
Ingredients · 2 large aubergines · 4 small courgettes · 2 red or yellow peppers · 4 large ripe tomatoes · 5 tbsp olive oil · supermarket pack or small bunch basil · 1 ...
1 large (1.25 lb) eggplant, cut into 1/3-inch cubes.
Salt.
6 tablespoons extra virgin olive oil, plus more for serving.
2 medium zucchini (about 1 lb), cut into 1/3-inch cubes.
1 medium yellow onion, finely chopped.
1 red, orange or yellow bell pepper, cut into 1/4-inch dice.
5 large cloves garlic, chopped.