1 teaspoon olive oil
1. Preheat oven to 400°F. In large baking pan, combine oil, garlic, rosemary and orange zest. Place in oven and cook until oil is hot, about 5 minutes.
4 garlic cloves, peeled
2 sprigs of fresh rosemary
1 strip (3-inch x 1/2-inch) orange zest
1 large onion, cut into 2-inch chunks
2 large red bell peppers, cut into 2-inch pieces
1 medium eggplant (12 ounces), peeled and cut into 1/2-inch chunks
1 medium zucchini, cut into 1-1/2-inch-long pieces
1 can (8 ounces) no-salt-added tomato sauce
1/2 teaspoon salt
2 cups chopped plum tomatoes
1/4 cup orange juice
1/3 cup chopped fresh basil
2. Add onion, bell peppers, eggplant and zucchini, stirring to combine. Cover, return to oven and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
3. Uncover, stir in tomato sauce and salt. Return to oven and cook, uncovered, until vegetables are tender, about 7 minutes.
4. Remove from oven, stir in tomatoes, orange juice and basil. Discard rosemary and orange zest.
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