A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, August 2, 2007


Typically the vegetables are sautéed put together and served. I chose to roast them all together. The garlic add tremendous flavor.

2 tablespoons olive oil
1 ½ large zucchini cut into 1/8” thin slices
1 medium sized eggplant sliced into 1/8” thin slices
1 red onion, peeled and sliced into 1/8” thin slices
2 ripe tomatoes cut to 1/8” thin slices
Juice of half a lemon
6 or so torn fresh basil leaves
6-8 cloves garlic, peeled
½ cup chicken or vegetable stock
½ teaspoon kosher salt
Fresh pepper

½ cup Breadcrumbs (I am using Panko, Japanese breadcrumbs)
½ cup grated cheese such as Parmesan, Gruyere or Romano

All vegetables above can be sliced to 1/8” or thinner using a chef’s knife or Mandolin

Heat oven to 425

Brush the bottom of a casserole dish (about 9X13 or Medium-large oval dish) with olive oil. Layer the vegetables around the dish as best as you can, alternating vegetables to give a uniform look. I like to start layering from the outside and work in, but do as you like. Do not fret about being so precise- this is a rustic peasant dish after all…

Tuck the cloves of garlic and the basil into the layers of veg. Drizzle the stock over the casserole. Season the top with salt and pepper. Cover the top of the dish with a layer of parchment paper then a layer of tin foil.

Bake for 30 minutes, remove foil and parchment, and roast another 30 minutes- in a bowl combine the breadcrumbs and cheese then sprinkle over the top of the vegetables. Roast another 10 minutes or so until cheese has melted.

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