Roasting In the Heat

My adoring hubby has been so supportive of my recent obsession with discovering more traditional Italian recipes, that he recently contributed to my ever-growing food library with a most wonderful book: The Italian Farmer's Table by Matthew Scialabba and Melissa Pellegrino, in which I discovered this surprising recipe for roasted veggies. I think I may have stumbled upon a new way of making my beloved Ratatouille- the vinaigre lends an especially delightful tang that is mellowed by the sweetness of the carrots and peppers. Eric and I let the veggies cool to room temp and ate this as a topping to toasted day-old baguette… YUMM! What a way to eat your veggies and roast in the heat!

Tomato Roasted Veggies- Adapted by me from The Italian Farmer's Table:

1 small eggplant, julienned (matchstick cut)

1 bell pepper of your choice, julienned

1 sliced onion

2 cloves garlic, minced

3-5 Tomatoes, puréed

Extra Virgin Olive Oil to coat veggies (~1/4 cup)

2 Tbs red Wine Vinaigre

Salt and Pepper to taste

1 tsp red pepper flakes

1 cup chopped fresh basil

½ cup chopped parsley

1. Preheat the oven to 425 Fahrenheit

2. Toss the veggies with the olive oil, vinaigre, seasoning, and tomato purée and pour onto a sheet pan in an even level (for even cooking)

3. Roast until the liquid is all evaporated and the veggies are soft (40-75 minutes)

4. When done roasting, remove from the oven, and top with the chopped parsley, basil, additional seasoning (salt and pepper if needed), and drizzle of olive oil

5. Let cool to room temperature and serve over toasted bread, aside your morning omlet, or over pasta

Happy Eating!

Luv,

Andreya