Extreme Vegetable Goodness |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
|
Beyond good. Prepping the vegetables takes a while but then it's virtually hands-free with spectacular results. You'll be glad you made this. This will serve 8 as a side-dish, 4 or 5 as a main course. Ingredients:
3 cups butternut squash, cubed (1 small) |
3 cups sweet potatoes, cubed (1 very large) |
3 cups baby plum tomatoes or 3 cups cherry tomatoes |
5 variously-coloured sweet peppers, cubed |
3 japanese eggplants, cubed |
1 fennel bulb and greens, quartered and sliced |
1 very large red onion, large dice |
1/2 cup extra virgin olive oil |
salt, pepper |
1 tablespoon dried oregano |
3/4 lb grated pecorino cheese |
Directions:
1. Preheat the oven to 375°F.
2. Toss all the vegetables in a very large pan. Drizzle with the evoo, and add salt and pepper to taste, and oregano. With very clean hands, give everything a toss to distribute and bake for 1 1/2 hours. Sprinkle with grated pecorino and bake a further 20 minutes - your vegetables with be very soft and tender, not crisp at all. This is a 'comfort' recipe, so if you must have crisp vegetables, best do them another way. ;-)
3. Serve warm, or close to room temperature. The extreme veggie goodness has better-developed flavours that way. Spoon the juices in the pan over each serving - they are divine.
|
|