Measurements

• 2 medium eggplants
• 2 medium zucchinis
• 2 bell peppers
• 4 ripe tomatoes
• 1 large onion
• 4 cloves garlic
• 1/4 cup olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 cup fresh basil leaves
• Salt to taste
• Black pepper to taste

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut eggplants, zucchinis, bell peppers, and tomatoes into 1-inch cubes.
• Slice the onion into thin wedges.
• Mince the garlic cloves.
• In a large bowl, combine all the vegetables.
• Add olive oil, thyme, rosemary, salt, and black pepper.
• Toss to coat the vegetables evenly.
• Spread the vegetables in a single layer on a baking sheet.
• Roast in the oven for 30-35 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
• Remove from oven and sprinkle with fresh basil leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.