Zucchini 1 lb.
Yellow Squash 1 lb.
Eggplant 1/2 lb.
Red Bell Pepper 1
Yellow Onion 1/2
Plum Tomato 2
Garlic 3 Tbsp.
Herbs de Provence 2 Tbsp
Olive Oil 1/2 cup
Salt TT
Pepper TT
1. Preheat oven to 350 degrees.
2. Cut each individual vegetable to a small dice. ( small cubes)And keep separate.
3. Combine the zucchini and yellow squash in a mixing bowl. Coat the squash with half of the olive oil and season with salt, pepper and half of the herbs de provence. Toss to combine.
4. Repeat step 2 with the remaining ingredients in a separate bowl.
5. Place the each of the two bowls of vegetables on separate baking sheets.
6. Roast in a 350 degree oven until vegetables are tender, but not soft.
7. Mix both trays of vegetables together and serve warm as a side dish or at room temperature as an appetizer.
Cook's Notes
Keeping the vegetables separate is due to the different cooking times of the different vegetables.
The Squash will take a bit longer to cook than the eggplant and tomatoes.
This is a great summer dish, all of the ingredients are in season and can be found in your local farmer's markets.
