1 Red Onion, thinly sliced into half-moons
2 Zucchini, sliced into coins
1 Large Eggplant, sliced into coins
3 Garlic Cloves, peeled and crushed
1 Jar of Roasted Red Peppers, drained and roughly chopped
1 Can of Tomatoes (28oz)
1 Pint Grape Tomatoes
1 C Olive Oil
2 Bay Leaves, torn
Fresh Rosemary, Thyme, Oregano
Coarse ground Black Pepper
Kosher Salt
Preheat the oven to 400 degrees. Slice Red Onion, Zucchini, and Eggplant into 1 inch rounds. Salt Zucchini and Eggplant rounds and set aside to draw out extra moisture.
Toss sliced Onion, Zucchini, and Eggplant with some Olive Oil and kosher salt. Use multiple baking sheets, and add one clove of garlic and one sprig of rosemary for each sheet. Roast at 400 for about 30 minutes or until lightly browned.
10 minutes into the baking time, add Cherry tomatoes to roasting pans.
20 minutes into the baking time, Remove canned tomatoes from sauce and roasted pepper from liquid, and add to an additional, deeper baking dish. Drizzle lightly with Olive Oil, and add to the oven. Rotating the other baking sheets so vegetables roast evenly.
Remove vegetables from the oven, and combine all of them in a large mixing bowl. Reduce oven temperature to 300F. Pluck out the rosemary stems from roasting trays. Add black pepper, torn bay leaves, fresh thyme and oregano leaves, and 1/2 cup of the juice from the tomato can to the mixing bowl full of roasted vegetables.
Layer vegetable mixture into the deeper baking dish. Cover with olive oil (1/4C) and sprinkle a layer of flakey salt. Cook for 45 minutes at 300F. Serve with crusty baguette or atop polenta.
