We used as much farmers' market produce as we could (admittedly, not very much). Combined with a loaf of bread (from a trip to Zingerman's in Ann Arbor) and some great cheese (piave vecchie, also from Zingerman's) this made a delicious summer dinner. The left-overs would have been fabulous over pasta the next night.
taken from Moosewood Restaurant Simple Suppers (p. 50)
Makes 4 servings
20 minutes hands-on prep time
35 to 40 minutes roasting time
See that cool scale!??!! A fun-find at Treasure Mart (also in Ann Arbor).
1 eggplant, peeled
2 red, green, or yellow bell peppers
6 garlic cloves
1/3 C olive oil
1 tsp salt
1/2 tsp black pepper
1 C packed fresh basil leaves
Grated cheese (Romano, Pecorino Romano, or Parmesan)
Preheat the oven to 450 F.
Cut all the vegetables into 1" chunks and place them in a large bowl. You should have between 12 and 14 cups. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two).
Roast for 15 minutes and stir. Continue to roast for an additional 25 to 30 minutes, until the vegetables are fork-tender and uicy.
While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.
Delicious - wouldn't change a thing.
Note - we served this with some simple roasted potatoes. It was based on a recipe from the Kitchn.