Ingredients:
2 Dry-farmed tomatoes, halved
3 summer squash, trimmed and halved lengthwise
1 medium sweet onion, quartered
1 carrot, or two, depending on size, cut crosswise into 4-inch pieces
8 green beans, trimmed and cut crosswise into ½-inch pieces
2 cloves garlic, peeled
1½ tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
½ teaspoon dried ground fennel seed
½ teaspoon dried thyme
sea salt
freshly ground black pepper
Pita Chips for Serving

Optional:
1/8 teaspoon dried red pepper flakes
1½ tablespoons freshly grated Parmesan cheese or crumbled feta cheese

Directions:

  1. Arrange an oven rack in the middle position. Preheat oven to 400 degrees. Coat a rimmed baking sheet wit a little oil. Arrange the tomatoes, squash, onion, and carrots cut-side up in a single layer. Add the beans and garlic. Sprinkle generously with olive oil.
  2. Bake without stirring for 20-30 minutes, or until the vegetables are fork-tender. Put half the vegetables in a food processor. Pulse until they are coarsely chopped, some vegetables will be pureed, and others in pieces. Use a rubber spatula to scrape the contents into a medium bowl. Repeat with the remaining vegetables. Add the vinegar, juice, fennel seed, and thyme; season with salt and pepper. Stir to combine. If desired add the red pepper flakes and stir to combine. Taste and adjust the seasonings if needed.
  3. Transfer to a serving bowl. Top with the cheese. Serve with pita chips.

Makes 12 servings