1 lb chopped yellow onion
3 cloves minced garlic
1 lb chopped zucchini
1 lb chopped yellow squash
1 lb orange bell pepper, seeded and chopped
1 lb yellow bell pepper, seeded and chopped
1 ob red bell pepper, seeded and chopped
1 lb egg plant, peeled and chopped
olive oil or lard
2 springs thyme
1 sprin rosemary
1 bay leaf
3/4 cup chicken bone broth
1 lb fresh diced tomatoes
Preheat oven to 400*
Saute each set of veggies (except tomatoes) in olive oil or lard. Do not saute together; saute each individually.
Place veggies (except tomatoes) in a baking dish with thyme, rosemary, bay leaf, and stock.
Bake at 400* for 1 hour.
Drain liquid into a pot. Place veggies back in baking dish.
Cook the liquid until it is reduced in half.
Add the tomatoes to the veggies and pour the liquid over top.
Allow to stand 10 minutes before serving.
