One of the loveliest vegetable preparations ~ thinly cut vegetables roasted with silvers of garlic and rosemary, bathed with fruity extra virgin olive oil.
- 2 medium zucchini (yellow squash and green zucchini)
- 1 medium asian eggplant, long and slender
- 2 large shallots, try french shallots (long and slender)
- 2 medium peppers, red and orange (look for slender ones)
- 8 medium plum tomatoes, such as san marzano (long and slender)
- 6 medium fresh garlic cloves, peeled
- ¼ cup extra virgin olive oil, fruity variety
- ½ teaspoon sea salt
- ¼ teaspoon fresh cracked black pepper
- 1 tablespoon fresh rosemary, stemmed, chopped coarsely
Preheat the oven to 400 degrees.
Brush a heavy 13″ oval baking dish with a little olive oil.
Slice the zucchini and the eggplant thinly using a mandoline, about 1/8″ thick.
Peel the shallots, and slice them and the peppers – I do this with a knife, a little thicker than 1/8″.
Peel the garlic, slice with a knife a little thicker than 1/8″.
Place the extra virgin olive oil in a glass measuring cup. Add the salt, pepper and rosemary.
Layer the vegetables in overlapping slices around the outside of the dish, then moving inwards.
I stack three of the same vegetable, then continue in the same pattern. Add enough vegetables to completely cover the pan in thick layers.
Pour the olive oil mixture slowly over the vegetables, moistening all.
Tuck the garlic cloves under the vegetables evenly.
Cover with heavy duty foil, and crimp the edges tightly.
Bake for 45 minutes. The veggies will be softened but not yet browned.
Uncover the foil, and return to the oven and roast for 20 minutes more, or until lightly brown around the edges and bubbly.
One 13″ oval baker
A wonderful side dish or vegan meal. Elegant, yet easy. Add toasted home made bread crumbs or grated cheese on top for a heartier dish.
Can use a variation of herbs, such as herbs de provence. Wide leeks can be used in place of the shallots.