This is a great variation to a traditional ratatouille dish. By roasting the vegetables, you get rich flavors and melding of ingredients. The black olives and fresh basil were a nice touch. I served it with polenta and the whole dish was super yummy!
4 tomatoes, cut into 1-inch chunks
1 large eggplant, peeled and cut into 1-inch cubes
1 each red, yellow and green bell pepper, seeded and cut into strips
1/2 onion, thickly sliced
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste
1 tablespoon balsamic vinegar
1/2 cup chopped fresh basil, plus additional for garnishing
1/2 cup pitted black olives
Preheat oven to 425° F.
Place two rimmed baking sheets in the oven for 4 minutes to heat.
Meanwhile, toss the tomatoes, eggplant, peppers and onions with olive oil and garlic in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn vegetables, until tender and golden, 15 to 20 minutes. Season with salt and pepper.
Toss roasted vegetables with balsamic vinegar, basil and olives. Serve warm with sprigs of fresh basil.
I served this with polenta and grated parmesan cheese!
I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!
4 oranges, peeled, sliced in bite size pieces
1/2 small red onion, thinly sliced
1 fennel bulb, thinly sliced
3 tablespoons extra virgin olive oil
1/2 lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dried red pepper flakes or cayenne pepper, to taste (optional)
Pinch of salt
1 handful kalamata olives (or pitted black olives)
1 handful fresh parsley, finely chopped
Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
Toss with oranges, fennel, onions.
Sprinkle with olives and chopped parsley.
Serve and enjoy or make ahead of time and let marinade overnight
Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.