Ingredients

The following ingredients have 10 Servings
  • 3 bell peppers, assorted colors, cut into thick wedges
  • 1 large eggplant, cut into 3/4-inch slices
  • 2 medium yellow squash, cut lengthwise into 3/4-inch slices
  • 2 medium zucchini, cut lengthwise into 3/4-inch slices
  • 1 cup low-sodium vegetable broth or water
  • 1/2 cup pitted Niçoise or other black olives
  • 5 large tomatoes (about 2 1/2 pounds), seeded and chopped
  • 1 large yellow onion, chopped
  • 7 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red chile flakes
  • 3 tablespoons chopped fresh marjoram or oregano
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon red wine vinegar

Instruction

  • Preheat the oven to 425°F.
  • Line 2 large baking sheets with parchment paper.
  • Place peppers and eggplant on one sheet, squash and zucchini on the second sheet.
  • Roast vegetables, turning them once halfway through cooking and switching trays top to bottom and front to back, until browned, 30 to 40 minutes.
  • Cool vegetables slightly, then coarsely chop.
  • Meanwhile, combine broth and olives in a blender and blend until smooth.
  • Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes.
  • Bring to a boil, lower heat, cover and simmer until tomatoes are very soft, about 20 minutes.
  • Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes.
  • Stir in parsley and vinegar; cook 5 minutes more.