Place red peppers on grill and roast until all sides are blackened and blistered. Place in a plastic bag, close it to steam and let sit for at least 15 minutes. After steaming, remove skin, stem and seeds and dice. Learn how to roast a red pepper here.

In a skillet, add onions with 2 Tablespoons olive oil on low heat, cover and cook on medium low heat until translucent or longer to caramelize.  Stir occasionally and cook until you combine all ingredients together.  Add more olive oil if necessary to prevent burning.

Grill method: Slice eggplant and zucchini in strips and place on sheet pan.  Drizzle with 1/4 cup olive oil, kosher salt and pepper and toss to coat all vegetables. Place vegetables on medium heat grill. Cook until grill marks form on vegetables.  In a separate grill pan, add grape tomatoes and mushrooms and drizzle with olive oil, salt and pepper. Grill until tomatoes are blistered and begin to shrivel.  Dice eggplant and zucchini into 1/2" pieces

Oven method: Preheat oven to 400°.  Dice eggplant and zucchini in 1/2" pieces and place eggplant on one sheet pan and zucchini with grape tomatoes and mushrooms on another.  Drizzle olive oil, salt and pepper over vegetables. Toss to coat. Roast the eggplant for 30 minutes and the zucchini tray for 15-20 minutes, just until the tomatoes are wilted.  Half way during the cooking process, flip vegetables over.

When vegetables have roasted, dice them and slice mushrooms.  Add minced garlic to skillet with onion, cook for 2 minutes.  Add vegetables to skillet and cook for 5-10 minutes. Add parsley, thyme, oregano and basil and serve. Can be made a day in advance.

Servings: 12  -   151 calories per serving