3 Veggie Box garlic cloves, smashed and peeled
medium white onion, sliced ¼-inch-thick
full share Veggie Box summer squash, sliced into ¼-inch-thick rounds
full share Veggie Box mini eggplants chopped into 1-inch cubes
full share last week’s sweet peppers, or this week’s jalapenos (or both!), seeded and sliced into ¼-inch-thick strips
1/2 tablespoon Italian herb blend
olive oil
full share Veggie Box tomatoes
1 Veggie Box garlic clove, finely grated
2 bay leaves
1½ teaspoons fine sea salt, more as needed
freshly ground black pepper

3 Veggie Box garlic cloves, smashed and peeled 1/2 tablespoon Italian herb blend 1 Veggie Box garlic clove, finely grated 2 bay leaves 1 ½ teaspoons fine sea salt, more as needed

Heat oven to 400 degrees.

Prepare 3 garlic cloves, onion, summer squash and eggplant. Spread each vegetable on a separate rimmed baking sheet, adding the 3 cloves of smashed garlic to the onion pan. Sprinkle salt lightly over vegetables. Drizzle olive oil on each of the pans and toss until coated.

Place all the pans in the oven (or work in batches if they don’t fit at once). Cook until vegetables are very tender and lightly browned at the edges. Each vegetable may take a different amount of time, so check and stir every 10 minutes at the start and every five minutes as they begin to brown. Pepper skins should be shriveled. The eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might.
n the meantime, prepare the tomatoes. Blanch tomatoes in a pot of boiling water for about ten second (until their skin splits). Quickly transfer the tomatoes to a bowl of ice water. Peel the cooled tomatoes, the halve them. Set a sieve over a bowl. Working over the sieve, use your fingers to seed the tomatoes. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl. Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.

Once vegetables are done cooking, combine them in a baking dish and add ingredients from tomato bowl and Italian herbs mix ( Toss well. Pour a coating of olive oil over the top and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste and remove bay leaves. Serve warm by itself, over pasta, or on toast.