Serves 4 to 6
What you need:
1 eggplant, peeled and cut into 1/2-inch dice
1 yellow onion, chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
2 garlic cloves, minced
2 tablespoons olive oil
Salt and black pepper to taste
2 zucchini, cut into 1/4-inch rounds
1 (28 ounce) can diced tomatoes, drained
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
3 tablespoons Basil Pistou
1 tablespoon fresh parsley, chopped
What you do:
1. Preheat oven to 425 degrees. Lightly oil a large baking dish or roasting pan.
2. Add eggplant, onion, bell pepper, and garlic to the pan, drizzle with olive oil, and season with salt and pepper to taste. Toss gently to combine. Cover and roast until vegetables are slightly softened, about 20 minutes.
3. Remove pan from the oven, add zucchini, tomatoes, and thyme, tossing gently to combine. Roast uncovered, until all vegetables are tender, about 20 minutes longer.
4. Stir in pistou, sprinkle with parsley, and serve hot.
Photo by Hannah Kaminsky
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