Chef Steven Draheim, Soupcon food cart
Greenwood & Harriman, outside of the Blacksmith Restaurant
Monday-Friday 11am-2pm, rain or shine.
2 large C medium diced pumpkin
½ C Yellow onion, small diced
1 T Chopped garlic
2 C Medium diced eggplant
1 C Medium diced yellow bell pepper
1 C Medium diced red bell pepper
2 Roma tomatoes, seeded & medium diced
1 T Chopped basil
Pinch Chili Flake
2 T Red Wine Vinegar
Salt & Pepper to taste
Preheat oven to 350.
In sauté pan, heat ¼ c. oil and add first 3 ingredients. Sauté for a few minutes. Add remaining ingredients with 2 more tablespoons of olive oil. Mix together thoroughly and roast in 350 oven for 15-20 minutes minutes. Remove from oven, check seasoning and serve warm.