The simple technique of roasting accentuates the natural and delicious flavor of vegetables. I like to vary the vegetables in this dish, using fall or winter root vegetables like pumpkin or sweet potato, eggplant or fennel. The dish is especially good served over couscous or rice.
3 medium zucchinis, ends trimmed
1 medium eggplant, stem trimmed
1 red bell pepper, cored and seeded
1 orange bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 large red onion, peeled and ends trimmed
1 pound cherry tomatoes
3 tablespoons virgin olive oil
2 tablespoons minced garlic
4 tablespoons fresh basil leaves, stems trimmed, rinsed and blotted dry, about 7 to 8
2 teaspoons oregano
1¼ teaspoons salt
¾ teaspoon freshly ground black pepper
1. Preheat the oven to 475 degrees. Cut the zucchini eggplant, bell peppers and onion into 1-inch dice.
2. Put the cut vegetables and cherry tomatoes in a roasting pan, pour in the olive oil, garlic, tear the basil leaves and add along with the oregano, salt and pepper. Toss lightly to coat and spread out in a single layer.
3. Bake for 35 to 40 minutes until the vegetables are brown at the edges and very tender. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.
© Copyright Nina Simonds 2008