|This is an irresistible feast of vegetables
and fresh herbs, tasty and adaptable to whatever is in season. Start
preparing this 1-1/2 - 2 hours ahead of mealtime.
zucchini or summer squash, sliced
2 teaspoons salt
1-1/2 Tablespoons extra virgin olive oil
2 medium onions, cut into wedges
3 medium carrots, cut into one-inch pieces
2 sweet red peppers, seeded and cut into large chunks
1 large handful green beans, trimmed and cut into one-inch lengths
1/2 cup oil-cured pitted black olives
1/2 cup (tightly packed) fresh basil leaves
1/4 cup (tightly packed) fresh marjoram leaves
1 sprig fresh rosemary
3 sprigs fresh thyme
2 Tablespoon extra virgin olive oil
1 Tablespoon extra virgin olive oil
3 large cloves garlic, thinly sliced
3 medium ripe tomatoes, cut into 1-inch chunks
Spread zucchini and/or summer squash and
eggplant slices on several layers of paper towels. Sprinkle with salt and
cover with more layers of paper towels. Put a cookie sheet or wooden
cutting board on top of them and weight with cans or whatever heavy objects you
have. Let sit for thirty minutes.
Combine remaining vegetables and herbs, except
for the tomatoes and garlic and the 2 Tablespoons of olive oil, in a large bowl
and mix gently to blend the oil into the vegetables. Let sit at room
temperature for thirty minutes, and then combine the eggplant/squash mixture
with the remaining vegetables.
Preheat the oven to 450°,
placing a large roasting pan in the oven while it's heating. When the oven
take the pan out and sprinkle another Tablespoon of olive oil in it. Pour
the vegetable mixture into the hot pan and return it to the oven for 30
minutes. Stir occasionally for even browning.
the tomatoes and sliced garlic to the rest of the vegetables and bake for
another 30 minutes. Sprinkle with plenty of ground black pepper, garnish
with fresh herbs.
is adapted from Lynn Rossetto Kasper's book, The Italian Country Table.)