CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT
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
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.
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Arsalan Abid
[email protected]This is a great recipe for a summer cookout.
Junaid Emmanuel
[email protected]This is a great recipe for a healthy and delicious snack.
Ashik Sarkar
[email protected]This is a great recipe for a potluck.
Lorena Zamora-Rogers
[email protected]This is a great recipe for a weeknight meal.
Saroj Thapa
[email protected]I love the combination of flavors in this dish.
French Doggo
[email protected]This is a great way to use up summer vegetables.
Rajib Sunar
[email protected]I've made this recipe several times and it's always a hit with my family.
Hafiz Irfan
[email protected]This is a great recipe for a healthy and flavorful side dish.
Blitzen Bugatti
[email protected]I love this recipe! It's so easy to make and the vegetables are always delicious.
Sherman Briggs
[email protected]5 stars! This dish was amazing. The vegetables were roasted to perfection and the flavors were incredible.
Kaelyn Shelley
[email protected]This recipe is a keeper! It's healthy, delicious, and easy to make. I'll definitely be making it again.
Ch Abdul Rafay
[email protected]This was my first time roasting vegetables and it was so easy! The instructions were clear and the dish turned out perfectly.
Tokyo Rivera
[email protected]I've tried this recipe with different types of vegetables and it always turns out great. It's a really versatile dish.
Naseer Rajpoot
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted tomatoes and zucchini.
im unbr8kble
[email protected]I've made this recipe several times and it's always a success. It's one of my favorite ways to cook vegetables.
Jovonni McCahill
[email protected]This dish is so versatile. You can serve it as a main course, a side dish, or even an appetizer.
Mhedi Hasan
[email protected]I love the combination of flavors in this dish. The tomatoes, zucchini, and eggplant are all roasted to perfection.
Awais Ayub
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Ngwese Samuel
[email protected]I've never been a fan of eggplant, but this recipe changed my mind. It was so delicious!
Shahzaib Ashraf Tarar
[email protected]This dish was a hit with my family! The vegetables were roasted to perfection and the flavors were incredible.