Best 2 Char Baked Tomato Zucchini And Eggplant Recipes

**Discover a Trio of Mediterranean Delights: Savor the Simplicity of Char-Baked Vegetables**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing trio of char-baked vegetables: tender tomatoes, succulent zucchini, and smoky eggplant. These recipes, rooted in the rich culinary traditions of the region, offer a symphony of flavors that will transport your taste buds to the heart of the Mediterranean. Indulge in the delightful simplicity of roasted tomatoes, a classic dish that captures the essence of summer's bounty. Explore the versatility of zucchini, transformed into a savory appetizer or a refreshing summer salad. Embrace the smoky allure of eggplant, a versatile vegetable that shines in both hearty mains and delectable dips. Each recipe is a celebration of the Mediterranean's love for fresh, seasonal ingredients, promising a culinary experience that is both authentic and unforgettable.

Let's cook with our recipes!

CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT

Char-Baked Tomato, Zucchini and Eggplant image

The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
Coarse salt and freshly ground black pepper
1 small eggplant, about 6 inches long, thinly sliced crosswise
2 zucchini, about 5 inches long, thinly sliced lengthwise
2 garlic cloves, thinly sliced
1/2 teaspoon fresh thyme leaves

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

CHAR-BAKED-TOMATO, ZUCCHINI, AND EGGPLANT

CHAR-BAKED-TOMATO, ZUCCHINI, AND EGGPLANT image

Categories Tomato Vegetable Bake Roast Vegetarian Summer Vegan

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
Coarse salt and freshly ground black pepper
1 small eggplant, about 6 inches long, thinly sliced crosswise
2 zucchini, about 5 inches long, thinly sliced lengthwise
2 garlic cloves, thinly sliced
1/2 teaspoon fresh thyme leaves

Steps:

STEP 1 Preheat the oven to 400 degrees Fahrenheit. STEP 2 Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.) STEP 3 Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

Tips:

Choose ripe, firm vegetables. This will ensure that they cook evenly and have the best flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper. This will help them to brown and caramelize.
Roast the vegetables at a high temperature. This will help them to char slightly and develop a smoky flavor.
Stir the vegetables occasionally. This will prevent them from sticking to the pan and burning.
Serve the vegetables immediately. They are best enjoyed hot and crispy.

Conclusion:

Char-baked vegetables are a delicious and healthy way to enjoy your favorite summer produce. They are easy to make and can be served as a side dish or main course. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, char-baked vegetables are a great option. So next time you are looking for a new way to cook your vegetables, give this recipe a try. You won't be disappointed!