• 8servings
  • 95minutes
  • 110calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant, cut into 1-inch-thick slices

  2. 1 large red bell pepper, quartered

  3. 1 large green bell pepper, quartered

  4. 1 large sweet onion (Bermuda, Maui, Spanish or Walla Walla), quartered

  5. 2 medium zucchini, cut into 1-inch-thick slices

  6. 2 tablespoons olive oil

  7. 3 cloves garlic, minced

  8. 2 cans (28 oz each) diced tomatoes, undrained

  9. 3 teaspoons chili powder

  10. 1 teaspoon ground cumin

  11. 1/4 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.

  2. Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.

  3. In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.

  4. Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.


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