INGREDIENTS
2 small onions (about 5 oz. each), cut into 1/4-inch-thick
half-moons
2 peppers (6 to 7 oz. each), peeled (as much as possible
with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide
strips
1 medium eggplant (about 1 lb.), peeled if desired and
sliced crosswise 1/2-inch thick, slices then cut in halves or quarters,
depending on size
2 medium zucchini (7 to 8 oz. each), trimmed and cut into
1/4-inch-thick rounds
15 whole cloves garlic, peeled
1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
1 tsp. chopped fresh rosemary
Kosher salt
4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with
a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into
1/2-inch chunks
1/4 cup thinly sliced fresh basil (a chiffonade)
INSTRUCTIONS
Position racks in the top and bottom
thirds of the oven and heat the oven to 400°F. Line two large rimmed baking
sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet
of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini,
garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables
evenly over both sheets. Don’t spread the vegetables too thin or they may burn
(they shrink a lot as they cook).
Roast, stirring the vegetables a few
times and swapping the positions of the pans once, until the vegetables are
slightly collapsed or shriveled, starting to brown, and very tender, about 45
minutes. If the vegetables look like they may burn, turn down the heat or pile
them closer together. If they look dry, drizzle on a little olive oil. Divide
the tomatoes between the two pans and continue to roast until the tomatoes
soften and shrink and the other vegetables are well-browned, another 30 to 50
minutes. Scrape all the vegetables and any juices into a serving bowl. Toss
with the basil, taste for seasoning, and serve warm.
Serves 4
Source: finecooking.com
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