Brought to light by the Contra Costa Times, this recipe hails from the “The Gluten-Free Vegetarian Kitchen” by Donna Klein. Donna Klein studied at Le Cordon Bleu, Paris. She is also the author of “The Mediterranean Vegan Kitchen,” “The PDQ Vegetarian Cookbook” and “Vegan Italiano.”
- 1 small eggplant (about 8 ounces), cut into 1-inch cubes
- 1 medium zucchini (about 8 ounces), cut into 1-inch cubes
- 1 medium red bell pepper (about 6 ounces), cut into 1-inch pieces
- 1 medium green bell pepper (about 6 ounces), cut into 1-inch pieces
- 1 medium onion (about 6 ounces), cut into small chunks
- 3 large cloves garlic, peeled, left whole
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- Salt, preferably the coarse variety, and freshly ground black pepper, to taste
- 1 cup water, plus additional as necessary
- 1 (14-ounce) can gluten-free low-sodium vegetable broth
1. Preheat the oven to 450 degrees. In a 15-by-10-inch shallow glass casserole, or a large baking sheet with sides, place the eggplant, zucchini, bell peppers, onion, and garlic. Add the oil and toss well to thoroughly coat. Sprinkle with the oregano, salt, and pepper; toss again.
2. Bake for 15 minutes, or until the vegetables are beginning to char. Remove from the oven and stir and turn the vegetables. Bake for an additional 10 to 15 minutes, or until lightly charred.
3. Working in batches, if necessary, puree the vegetables with the 1 cup water in a food processor fitted with the knife blade or in a blender. Transfer to a medium stockpot and add the vegetable broth. Bring to a simmer over medium heat, stirring occasionally. For a thinner consistency, add more water as necessary. Serve hot.