As in a delicious dinner, not the cartoon rat.
(I find that tomato dishes don't like to be photographed at night - even with fancy new cameras.) I've slightly adapted this recipe from the one in Moosewood Restaurant Simple Suppers, and I just can't get enough of it - even for breakfast!
1 medium or 2 smaller zucchini
2 medium-large onions
1 large eggplant
2 medium-large tomatoes (or 1 14 oz can whole tomatoes, drained* and halved)
2 bell peppers (red, yellow, orange, green)
6 large (or 8 medium) cloves garlic
...to make 12-14 cups in all
1/3 cup olive oil
1 tbsp. dried basil or 1 cup packed fresh basil leaves,chopped
1 sprig of thyme or a pinch of dried thyme
1 tsp. sea salt
freshly ground pepper
Preheat oven to 450oF.
Cut all vegetables into 1-inch chunks (chop the garlic roughly). Place in a large bowl and toss with the oil, basil (only if using dried), thyme, salt and pepper. Spread on a baking sheet or two and slide in the oven for 15 minutes.
Pull the vegetables out to stir and then return to the oven for another 25-30 minutes (stirring once more), until fork-tender and juicy.
When vegetables are done, toss with the basil (if using fresh).
Serve hot, with steamed quinoa, millet, brown rice or polenta, and steamed greens or a fresh green salad.
Makes at least 6 to 8 servings.
* You might choose to pour some of the tomato juice into the dish before roasting, but all of it would be too soupy. Save it to flavour another dish.