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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Jaxson Vetters
[email protected]I love the smoky flavor of the charred vegetables. It's a great way to add depth of flavor to a simple dish.
Ishaan Rambharose
[email protected]This recipe is a great way to use up leftover vegetables. I often make it with whatever vegetables I have on hand.
Yacine Mansour
[email protected]I've made this recipe several times now and it's always a hit. It's a great dish to serve at parties or potlucks.
Bella Norman
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the charred vegetables and always ask for seconds.
Rejaul Karim
[email protected]I'm not a vegetarian, but I love this dish. The charred vegetables are so flavorful and satisfying. I often make it as a main course.
Ernest Ofori
[email protected]This dish is a great way to impress your guests. It's simple to make, but it looks and tastes like it came from a fancy restaurant.
Shani K Vlog
[email protected]I love this recipe because it's so versatile. I've made it with different types of vegetables, and it always turns out great. I also like that it's a healthy dish that's packed with flavor.
Clovis Ihediwa
[email protected]This recipe is a great way to use up summer vegetables. I had a bunch of tomatoes, zucchini, and eggplant that were starting to go bad, so I decided to try this recipe. It turned out great! The vegetables were perfectly charred and flavorful. I serve
Achintha Nipuna
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The charring really brings out the flavor of the eggplant and makes it so tender. I'll definitely be making this again.
Heavy Metal
[email protected]I made this recipe for a potluck and it was a huge success! Everyone raved about the smoky flavor of the vegetables and how well they paired with the fresh herbs. I'll definitely be making this again.
Miron Vida
[email protected]This dish is so simple to make, yet so flavorful. I love the way the charred vegetables caramelize and get a little smoky. I'm definitely adding this to my regular rotation of recipes.
SK HRIDOY
[email protected]I tried this recipe last night and it was a hit! The flavors of the charred tomatoes, zucchini, and eggplant blended perfectly. I served it as a side dish with grilled chicken and it was a perfect complement.