This is my version of a rustic Italian dish from The Italian Country Table, by Lynne Rosetto Kasper. It is more of a technique than a specific recipe — use whatever vegetables look best at your farmer’s market. I ommit the eggplant and the results are still delicious.
1 small eggplant, cut into 1-inch cubes
1 large or 2 small zucchini, cut into 1-inch cubes
1 red pepper, cored, seeded, and chopped into 1-inch peices
5 small patty pan squash, thickly sliced
a large handful of fresh green beans, trimmed
1 red onion, cut into wedges
1/2 cup packed fresh basil leaves
1 six-inch sprig of fresh rosemary
1 tablespoon fresh thyme leaves, removed from stems
2 tablespoons extra virgin olive oil
3 roma tomatoes, rougly chopped
3 cloves garlic, minced
Preheat oven to 450 degrees. Place zucchini and eggplant in a collander in the sink and salt them evenly. Allow to drain for 30 minutes, then pat dry before adding to roasting pan.
Place pepper, squash, beans, onion, herbs, tomatoes, and garlic into roasting pan as well. Drizzle olive oil over the pan and toss to coat the vegetables evenly. Roast for aproximately an hour and 20 minutes, stirring every 20 minutes, until vegetables are deeeply browned.
Toss with pasta, or freeze to add to add a bit of summer to a winter soup.
