This recipe is a two-pan, sheet pan situation. Loading everything onto one sheet pan would cause steaming when what we are looking for is GBD = Golden, Brown, Delicious roasted veggies. The solution is all in the planning. Load up two pans and plan to “burp” your oven midway to release the steam. The pan of popped tomatoes will serve as the sauce for the beautiful roasted squash and eggplant. It all gets a generous glug of our Basil Extra Virgin Olive Oil and is finished with fresh basil and goat cheese. Beautiful and delicious.
Time: 1 hour
Serves 4Rating
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Loading...| 1 pint grape tomatoes, halved | |
| 1 zucchini, diced | |
| 1 eggplant, diced | |
| 1 red bell pepper, diced | |
| 1 large zucchini, diced | |
| 1 yellow onion, diced | |
| 5 cloves garlic, quartered | |
| Basil Extra Virgin Olive Oil | |
| Herbes de Provence Blend | |
| Fleur de Sel | |
| Goat cheese, for serving | |
| Fresh basil, for serving |
| 1. | Preheat oven to 400°F. |
| 2. | Place the grape tomatoes, half of the diced onion and the garlic on one sheet pan. Add 1/4 cup Basil Extra Virgin Olive Oil. Season with Herbes de Provence and Fleur de Sel. Stir to distribute. Roast for 15 minutes to give the tomatoes a head start on the other vegetables. |
| 3. | On the second sheet pan, place the remaining onion, eggplant, zucchini and bell pepper. Add 1/4 cup Basil Extra Virgin Olive Oil. Season with Herbes de Provence and Fleur de Sel. Add the pan to the oven with the tomatoes. Roast for 15 minutes, then open the oven, burp it, to release the steam. Check the tomatoes and stir them. Remove them when they are browned and starting to release their juices and become jammy. |
| 4. | Roast the vegetables for another 15-20 minutes or until softened and browned. Remove from the oven and move the vegetables and tomatoes to a large bowl or platter and gently combine. Taste and add salt if needed. Garnish with crumbled goat cheese and fresh basil. |
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