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Serves 6 Servings


  • 1/3 cup spanish extra-virgin olive oil
  • 15 clove garlic, unpeeled
  • 3 clove medium tomatoes, halved crosswise
  • 1 1/2 pound japanese eggplant
  • 3 pound large red bell peppers
  • 3 pound medium onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon, juiced
  • 1/2 bunch basil leaves, cut into chiffonade
  • 1/3 cup crumbled goat cheese
  • 1/3 cup spanish green olives with pimientos, coarsely chopped
  • 1 loaf country white bread, sliced 1/2-inch thick and toasted


Baking Directions:

Preheat oven to 350 degrees.

Rub vegetables all over with half of the olive oil.

Arrange on a baking sheet.

Tomatoes should be cut-side-up and garlic should be tucked under vegetables to prevent burning.

Roast vegetables, removing tomatoes after about 15 minutes, garlic after 30 minutes, and eggplant, peppers and onions after 45 minutes to 1 hour.

All of the vegetables should be softened and golden.

Set aside to cool.

When cool enough to handle, peel garlic and halve it lengthwise.

Peel eggplants and peppers and tear into thin strips by hand.

(All of the pieces should be small enough to be scooped easily onto a slice of bread and eaten out of hand.)

Arrange roasted vegetables on a large platter, making an attractive pattern with the colors.

Season generously with salt and pepper and sprinkle with lemon juice.

Drizzle with remaining olive oil and sprinkle with basil.

Dot with goat cheese and olives.

Serve family style with a basket of freshly toasted bread.