Recently I catered a dinner for 70 people. I am super picky about my food, so I can promise this recipe is good. When faced with a choice between taste and presentation, I always pick taste. While this dish may look rustic, the flavors are not!
This recipe serves 6 as a main dish.
2 pounds tomatoes (I like Roma)
1/2 c. olive oil (don't skimp!)
2 onions thinly sliced
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
(Seed and cut these into chunks. Do NOT use green pepper!! Ew.)
1 large eggplant, cut into chunks
2 zucchini, cut into chunks
4 garlic cloves, crushed
1 T. Basil
1 T. Fresh thyme, chopped
Salt, pepper
1 lemon
Blanch tomatoes, peel and rough chop.
Salt every vegetable as you cook it! Don't be afraid, it brings out the flavor.
Sauté onions in some of the oil for a few minutes. Add the peppers and sauté 2 minutes more. Drain, add eggplant and more oil and sauté GENTLY for 5 minutes. Add remaining oil and zucchini and saute for 3 minutes.
Add garlic and tomatoes to the pan and cook gently. Add all vegetables back to the pan, toss with the fresh thyme and throw it all in the oven for at least 10 minutes. That gives it a yummy roasted flavor. Remove, toss with basil and juice of the lemon. If you need more salt, taste and add it now along with a bit of pepper.
Eat, enjoy!!
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