Ingredients
1 medium eggplant, cut into 3/4-inch pieces2 medium zucchini, cut into 3/4-inch pieces2 large sweet red peppers, cut into 3/4-inch pieces1/2 pound fresh mushrooms, quartered1 large sweet potato, peeled and cut into 3/4-inch pieces1 large potato, peeled and cut into 3/4-inch pieces1 medium leek (white part only), sliced6 garlic cloves, minced4 cans (14-1/2 ounces each) vegetable or chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained2 to 3 teaspoons red wine vinegar1 teaspoon dried rosemary, crushed1 teaspoon dried marjoram1/2 teaspoon rubbed sage1/2 teaspoon dried thymeSalt and pepper to taste
Preparation
Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender.
In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.
