- 1 pound white onions, sliced
- 4 ounces vegetable oil, divided
- 1¼ cups red peppers, sliced
- ½ pound green peppers, sliced
- ½ pound yellow squash
- ½ pound zucchini
- ¼ pound eggplant
- ½ pound fresh parsley
- ¾ pound tomatoes with purée and basil
- 2 tablespoons lemon juice
- 2 tablespoons minced garlic
- Pinch of salt
- Pinch of black pepper
- Pinch of dry marjoram
- Pinch of dry rosemary
- Pinch of chopped bay leaf
In a heavy stockpot, over high heat, heat half the oil and sauté the onions until they are soft and translucent. Next add the red and green peppers and cook until they are hot but still have their color. Place the pepper mixture into a colander to drain the juice and place in the cooler.
Cut the squash and zucchini into thick julienne pieces and place in a large bowl. Dice the eggplant and add to the bowl. Mix these vegetables with the remaining oil. Spread the squash and zucchini mixture over multiple flat baking sheets and roast in an oven preheated to 350° for 15 to 20 minutes. Place the mixture into another colander to drain the juice and place in the cooler.
Reserve the parsley until vegetables are mixed with the sauce.
Add all ingredients and use a food processor to combine all ingredients.
Thoroughly mix all vegetables and sauce.
Cook at 200° (very low heat) for 1 hour.
Serve same day or keep in cooler for 2 or 3 days (can be served cold).
Serves 4-6 people
Learn more about La Chatelaine and their three locations in Dublin, Worthington and Upper Arlington at lachatelainebakery.com.