• 2 small onions cut into 1/4-inch-thick half-moons
  • 2 red bell peppers peeled and cut into 1/4-inch strips
  • 1 medium eggplant sliced crosswise 1/2-inch thick, slices then cut in quarters
  • 2 medium zucchini, trimmed and cut into 1/4-inch-thick rounds, then halved
  • 15 whole cloves garlic, peeled
  • 1/4-1/2 cup extra-virgin olive oil; more as needed
  • 1 tsp. chopped fresh rosemary
  • salt
  • 4 ripe tomatoes, cut into 1/2-inch chunks
  • 1/4 cup thinly sliced fresh basil


  1. Position racks at top and bottom thirds of the oven and heat to 400°F. Line two large rimmed baking sheets with parchment paper.
  2. In a large bowl, toss all vegetables except the tomatoes with olive oil, rosemary, and 1 tsp. salt. Spread the vegetables onto the sheets.
  3. Roast, stirring the vegetables every 15 minutes, until they begin browning, about 45 minutes. If the vegetables look dry, or begin to burn, drizzle on a little olive oil and push them closer together.
  4. Divide the tomatoes between the pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Transfer to a bowl and add basil