Ingredients
- 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges
- 3 small zucchini, cut into 1 1/2-inch chunks
- Salt
- 2 medium onions, each cut into 4 wedges
- 2 to 3 medium carrots, cut into 1-inch pieces
- 4 sun-dried tomatoes (not packed in oil)
- 3 small pattypan squash, cut into large chunks
- 1 red bell pepper, cored, seeded, and cut into large chunks
- 6 ounces green beans, trimmed and cut into thirds
- 3 large stalk celery with leaves, cut into 1-inch pieces
- 6 large garlic cloves
- 3 medium ripe, tomatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1/2 cup packed basil leaves, chopped or 1 teaspoon dried
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
Directions
Preheat oven to 450 degrees.
In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs
Couscous:
- 1/2 teaspoon crumbled saffron threads
- 1/2 cup water
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 cup couscous
- 1/4 cup currants or raisins
- 1/4 cup slivered almonds, toasted
Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.
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