This simple rustic recipe will leave you feeling full and satisfied with none of the guilt!
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
INGREDIENTS
7 cups Diced Eggplant
2 tsp Salt
2 cups Diced Zucchini
3 cups Red bell Pepper
Cooking spray
2 cups Diced Onions
2 Garlic cloves, crushed
⅛ tsp Red pepper flakes
1 tsp Fennel SeedsCelery leaves, finely chopped can be used as a substitute.
1 tsp Italian seasoning
26 oz Can Diced Tomatoes
32 fl oz Vegetable BrothChicken Broth
½ cup Fresh Basil - Chopped
DIRECTIONS
1Arrange oven racks in bottom 1/3 of oven.
Preheat oven to 450°F.
Line two rimmed baking sheets with parchment paper.
2Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
3While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
4Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
Ingredients
7 cups Diced Eggplant
2 tsp Salt
2 cups Diced Zucchini
3 cups Red bell Pepper
Cooking spray
2 cups Diced Onions
2 Garlic cloves, crushed
⅛ tsp Red pepper flakes
1 tsp Fennel SeedsCelery leaves, finely chopped can be used as a substitute.
1 tsp Italian seasoning
26 oz Can Diced Tomatoes
32 fl oz Vegetable BrothChicken Broth
½ cup Fresh Basil - Chopped
Directions
1Arrange oven racks in bottom 1/3 of oven.
Preheat oven to 450°F.
Line two rimmed baking sheets with parchment paper.
2Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
3While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
4Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
Hannah Stanford