Oil Roasted Farm Vegetables

3 large or 12 small red potatoes, scrubbed
3/4 to 1 cup olive oil
coarse (kosher) salt
freshly ground pepper to taste
1 medium eggplant
2 medium zucchini
2 medium summer squash
2 yellow bell peppers
2 red bell peppers
2 medium red onions, peeled
3 ripe medium tomatoes, seeded, cut into
wedges
1/4 cup chopped fresh basil

Cut potatoes into 1/8 inch -thick slices. Arrange slices in a single layer in a 12x9 inch baking dish and drizzle lightly with some of the oil. Sprinkle lightly with salt and pepper. Cut unpeeled eggplant into 1/2 inch thick slices, then cut slices crosswise in half. Slice zucchini and summer squash in the same manner. Core and seed peppers, cut into 1/2 inch thick rings, and then in half to make half rings. Cut red onion into 1/4 inch thick, half circles.

Preheat oven to 375 degrees.

To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge. Drizzle the vegetables with about 1/2 cup oil and sprinkle with salt and pepper. Cover the dish very tightly with aluminum foil. Bake for 1 1/2 hours. Remove the foil and insert the tomato wedges between the rows of vegetables. Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out. Bake the vegetables uncovered 30 to 40 minutes longer. Serve vegetables warm or at room temperature.



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