Photo Credit
Becky Luigart-Stayner
The Editors
Ingredients
6 ripe plum tomatoes, cored and quartered lengthwise
1 large ripe tomato, coarsely chopped
1 large eggplant, peeled (optional) and cut into 3⁄4-inch cubes
2 small zucchini, sliced 1⁄4-inch thick
1 large green bell pepper, seeded and cut into strips
1 large onion, quartered and thickly sliced
2 cloves garlic, minced
1⁄4 cup olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh basil
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Roasted veggies go with just about anything…and can be added to sauces for pasta…sweet, caramelized yumminess!