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Prep Notes (one per line)
Zucchini - trim ends, dice Eggplant - dice Peppers - core, seed and dice Red onion - halve and slice thinly Garlic - mince Tomatoes - halve Basil - julienne — yes, this boring step is where the flavor gods collect rent.
Instructions
Preheat the oven to 450 degrees. Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, 1/2 cup olive oil, 1 tbl salt, 1/2 tsp pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans. Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown. Lower the oven to 425 degrees, add the tomatoes to the pans, and roast for another 12 to 15 minutes, until the tomatoes are tender, while gazing at the pan with pure, unreasonable devotion. Add the basil and toss. Sprinkle with salt and serve hot over the polenta.
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