The roasted version of the Provencal summer vegetable stew.
Onion, eggplants, bell peppers, zucchinis, tomatoes, thyme, rosemary, olive oil, salt. The quantity of each varies on what available in my garden and fridge at the time I am making the dish.
Preheat oven at 400F. Dice all the veggies in the order listed above (the order is important!). Once you've diced one veggie, put it in the baking sheet, add a little olive oil, some salt, thyme and rosemary, and put in oven. Dice the next veggie, add to baking sheet... till you've added the tomatoes in. Cook for 30-45min or until the onions and eggplants are tender. If you like it a bit caramelized like I do, let it cook a bit longer. Then remove the herbs and mix all the veggies together, put it back in the oven for 15min or so. Serve hot or cold.
PS: It freezes really well, so make more than you can eat and keep some summer flavors for the winter!