Make good use of the Summer's bounty of fresh vegetables! A few minutes of dicing, then free-time as you cook this in our Romertopf in your oven. You're going to love this! Serve warm or cold, we like it best at room temperature with some olives and drizzled with olive oil.
1/2 pound bell pepper, any color
1/2 pound eggplant
1/2 pound zucchini
1/2 pound onion, yellow, white, or red
4 garlic cloves, minced
4 tomatoes, diced
salt and freshly ground pepper to taste
2 Tablespoons fresh parsley
1 teaspoon Herbes de Provence
5 fl. oz. white wine
2 Tablespoons olive oil
1 Pre-soak Romertopf in water for 10-15 minutes. While soaking, proceed to step 2.
2 Dice all the vegetables (we like a nice 1/2" dice for this recipe).
3 Mix the diced vegetables well in the pre-soaked Romertopf.
4 Arrange the diced tomatoes on top. Sprinkle with the herbs. Pour in the wine. Drizzle with olive oil.
5 Place lid on Romertopf and place in cold oven.
Close oven door and set temperature to 350 F. Will be done in about 1-1/2 hours.
Recipe created by and © Bon Appétit LLC 2013