Ingredients:
- 1 medium eggplant cut in medium sized cubes (don'tsp bother to peel)
- 2 zucchini , scrubbed and cut in medium chunks
- 2 yellow squash , scrubbed and cut in chunks
- 1 full head of garlic , most of the outer peel pulled off
- 1 8 oz. box of white button mushrooms or crimini , wiped down left whole (on the small side, don'tsp aim for huge mushrooms here, you don'tsp want to cut them; that is more work)
- fresh marjoram if available (i mysteriously kill mine each year)
- several sprigs of fresh thyme leaves
- few shavings of parmesan if you must gild the lily
Directions:
- Line a large sheet pan with foil.
- Preheat oven to 450 degrees while you prep the veggies.
- Toss the eggplants, zucchini, yellow squash in a scant amount of oil, you don't want them drenched.
- Put on sheet pan, don't crowd and sprinkle with sea salt and ground black pepper.
- Trim the end of the garlic bulb and rub generously with oil.
- Toss peppers and onion and mushrooms with scant oil and put on the other end of the sheet pan. Again, don't crowd.
- If there is too much for your sheet pan, fix up another sheet pan and plan to rotate the pans while cooking.
- DON T ROAST THE TOMATOES.
- Roast the veggies in hot oven for about 20 minutes. You want each to maintain their shape but to get a tiny bit of char on the surface.
- Don't cook the garlic to mush, you want to be able to just squeeze it from the bulb.
- Finally dump all the veggies into a stock pot, including the prepped tomatoes, squeeze the garlic out of the bulb into the pot, the thyme leaves, the marjoram, the lemon rind and the lemon juice and a sprinkle of red pepper flakes.
- Cook over low heat until the tomatoes give up their juice and stir only enough to combine, you don't want to break down the veggies anymore if at all possible.
- At service, fish out lemon rind and thyme branches if you left them whole. Garnish with chopped fresh parsley and long shavings of parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.94 Kcal (326 kJ) | ||
| Calories from fat | 27.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 5% | |
|---|---|---|---|
| Sodium | 12.04mg | 1% | |
| Potassium | 516.26mg | 11% | |
| Total Carbs | 10.82g | 4% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 91.8mg | 153% | |
| Iron | 0.3mg | 2% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 34.59 Kcal (145 kJ) | ||
| Calories from fat | 12.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 5% | |
|---|---|---|---|
| Sodium | 5.34mg | 1% | |
| Potassium | 229.09mg | 11% | |
| Total Carbs | 4.8g | 4% | |
| Sugars | 2.16g | 19% | |
| Dietary Fiber | 1.26g | 11% | |
| Protein | 1.28g | 6% | |
| Vitamin C | 40.7mg | 153% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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