2 bell or Italian frying peppers, seeded and coarsely chopped
1 medium to onion, large dice
4 cloves garlic, minced
¼ to ½ cups olive oil
2 to 4 Tbsp white balsamic vinegar
2 tsp chopped fresh thyme
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 400°F.
In a large roasting pan, combine the tomatoes, eggplant, zucchini, peppers, onions, and garlic.
In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 tsp of kosher salt. Pour over the vegetables. Toss to coat. Season with pepper.
Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes, or longer if needed until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
Once cooked, you may either serve right away or freeze it for later use. This dish may stand alone or serve it with pasta, polenta or spooned over bread. It is also a great base layer for pizza or spooned on top of focaccia bread.
