Best 2 Char Baked Tomato Zucchini And Eggplant Recipes

Char-baked tomato, zucchini, and eggplant are a delightful combination of flavors and textures that can be enjoyed as a side dish or as a light main course. The smoky char from grilling adds a depth of flavor to the naturally sweet vegetables, while the olive oil and herbs enhance their natural flavors. This dish is perfect for a summer barbecue or potluck, and it can also be made ahead of time and served at room temperature. Whether you're looking for a healthy and flavorful dish to impress your guests or simply want to enjoy a delicious and satisfying meal, char-baked tomato, zucchini, and eggplant is sure to hit the spot.

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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 for a Perfect Char-Baked Tomato, Zucchini, and Eggplant Dish:

1. Choose the Right Vegetables: - Opt for ripe and firm tomatoes, zucchini, and eggplant. - Ensure the vegetables are uniform in size for even cooking. 2. Charring Technique: - Grill the vegetables directly over high heat to create charred marks. - The charring process adds a smoky flavor and depth to the dish. 3. Marinating the Vegetables: - Before grilling, marinate the vegetables in a mixture of olive oil, garlic, herbs, and spices. - This helps infuse the vegetables with flavor and prevents them from drying out. 4. Seasoning and Herbs: - Use a generous amount of salt and pepper to enhance the natural flavors of the vegetables. - Incorporate fresh herbs like basil, oregano, or thyme for an aromatic touch. 5. Cooking Time: - Keep a close eye on the vegetables while grilling to prevent overcooking. - The zucchini and eggplant should be tender but still hold their shape. - The tomatoes should be slightly charred and softened. 6. Serving Suggestions: - Serve the charred vegetables as a main course or as a side dish with grilled meats or fish. - Drizzle with additional olive oil, balsamic vinegar, or pesto sauce for extra flavor. - Top with crumbled feta cheese or grated Parmesan cheese for a savory touch.

Conclusion:

Charring vegetables is a simple yet effective technique that elevates their flavor and texture. This recipe for Char-Baked Tomato, Zucchini, and Eggplant combines the natural sweetness of the vegetables with a smoky char, creating a delectable dish that is perfect for summer gatherings. With careful preparation and attention to cooking times, you can enjoy a flavorful and healthy meal that showcases the bounty of the season's harvest. Remember to marinate the vegetables, grill them over high heat, and season them generously to achieve the best results. Experiment with different herbs and spices to create your unique flavor combinations. Enjoy this delicious and versatile dish as a main course or as a side dish, and let the charred vegetables transport you to a world of smoky and savory flavors.