Needed for this recipe:
Five cups zucchini, quartered and then sliced
4 cups eggplant, quartered and then sliced.
6 cloves garlic, crushed.
¼ cup Sunshine Coast Olive Oil Co. Rosemary Olive Oil
5 mid-sized tomatoes, chopped
¼ green pepper, chopped
1 sprig fresh parsley, shopped finely
3 Tablespoons Sunshine Coast Olive Oil Co. UP-Extra Virgin Olive Oil (I chose a grassy and flavourful Hojiblanca)
2 Tablespoons Sunshine Coast Olive Oil Co. Black Mission Fig Balsamic
A handful of fresh basil leaves, chopped.
Parmesan cheese, grated.
Preheat oven to 375. Toss zucchini, eggplant and garlic in Rosemary Olive Oil. Roast 15 minutes, stirring halfway through. Add tomatoes, green pepper and parsley. Roast another 15 or 20 minutes, stirring every 5 minutes, until vegetables are cooked through. Toss in Olive Oil and Balsamic. Ad fresh basil leaves and toss again.Top with Parmesan cheese before serving.