This rustic main or side dish made with humble vegetables and aromatic herbs tastes like late summer in a bowl. To serve, we recommend letting it take center stage while pairing it with a bottle of red and a crusty loaf of bread.
1. Preheat the oven to 375°F.
2. Using a mandoline for consistency and expediency, slice the vegetables -- eggplant, squash, zucchini, and half of the tomatoes into approximately ¹/16-inch (1mm) rounds. Place eggplant and squash in a colander and salt generously to draw out moisture. Set aside.
3. Roast bell peppers on the gas until charred. (Or in a 350°F oven for 20 minutes.) Peel, seed, and core. Set aside.
4. Place four tomatoes in a heat safe pan, score the tops with an “X” shape, and cover with boiling water for 10 minutes. Drain, core, and peel. Set aside.
5. In a 12-inch cast iron skillet, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons butter. Sauté the onion, garlic until translucent. Add roasted bell peppers and blanched tomatoes. Season generously with salt and pepper. Add half of the herbs, 2 bay leaves, a glug of balsamic vinegar, and a pinch of crushed red pepper. Simmer until fragrant and thick, about 45 minutes. Remove bay leaves and blend with an immersion blender until slightly chunky. Turn off the heat and season to taste, then smooth the surface of the sauce with a spatula.
6. Arrange the sliced vegetables in an alternating spiral on top of the sauce -- working from the outer edge to the middle of the pan. Season with salt and pepper.
7. In a small bowl, mix together 4 tablespoons extra-virgin olive oil, 4 cloves garlic, and remaining herbs. Add salt and pepper to taste. Drizzle the herb seasoning over the spiraled vegetables.
8. Cover the pan with foil and bake for roughly 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
9. Garnish with Parmesan or Romano and a sprig of chive. More parsley, if desired.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 125 (57%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 260.1mg||9 %|
|Potassium 920.7mg||24 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 15.7g|
|Protein 4.5g||6 %|
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Calories per serving: 220
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