A melange of vegetables, enough for a big family gathering, are cooked in a large roasting pan. Both cookie maven Annabelle Phillips and food writer Don Douloff sent us this recipe, so we blended the two and added hot peppers. They suggest sopping up the juices with crusty bread.
Jazz it up
Add sliced leeks, fennel or celeriac. Use a combination of dried herbs such as oregano, thyme and rosemary in place of oregano alone. For extra color, sprinkle with chopped fresh parsley, coriander or basil.