This is one of my favorite things that 2nd Man makes. It's also what inspired us to plant eggplant, yellow squash and zucchini this season.
It seems we usually have it with roasted chicken but it's good with just about anything. I guess this is kind of like a ratatouille of sorts, though most of the time that is more of a stewed dish. This is oven roasted and dished up at the end of the cooking process.
I guess we'll call this Farmhouse Ratatouille, ha.
He slices several zucchini, yellow squash, and Ichiban eggplant (those are smaller than regular eggplant). Then he puts them all on a foil lined baking sheet and lines them up in rows. One of each and then repeat, until you run out of veggies. I know this looks like a lot of work but if you slice them all up first and put them in three piles, it goes fast...
He sprinkles salt and pepper on top of them and then places some heirloom cherry tomatoes on top...
Finally, he drops some sliced purple onion (you could use any type of onion) over all of it and drizzles the whole thing with olive oil...
Place in a preheated 400 degree oven and roast for about 30 minutes, or until they are fork tender and starting to have that roasted look...
The tomatoes will have burst and roasted, releasing their juices into the vegetables below and the onions will be getting crispy too. You know it's done.
He sprinkles on some fresh Italian flat leaf parsley and that's it!
|Chicken and roasted veggies|
All that's left is to dish it up and serve!
It's SO good and in a way, since you get lots of vegetables, that means it must be good for you, right? We can't wait to harvest our own vegetables now to make this fresh from the garden. Fingers crossed!