5 garlic cloves
3/4 cup olive oil
1 medium eggplant, small dice
2 baby zucchini, small dice
1 yellow squash, small dice
1/2 red onion, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
3 tablespoons herbs de Provence
salt and pepper, to taste
1. To roast garlic, in a saucepan, combine olive oil and garlic. Heat on medium-low until garlic becomes tender and light brown in color. Separate garlic into large bowl, set aside. Save olive oil.
2. Sauté each vegetable separately until light brown in 2 tablespoons of saved olive oil.
3. Combine all vegetables with garlic in large bowl, drain excess oil. Add herbs de Provence while hot; salt and pepper, to taste.