6 people
DINNER
Ina Garten Cooking for Jeffrey (p.128)
Zucchini - 1 1⁄2 lbs
Eggplant - 1 lb
Red bell pepper - 1
Yellow bell pepper - 1
Red onion - 1
Garlic - 6 cloves
Dried oregano - 1 1⁄2 tsp
Cherry tomatoes - 1 pint
Basil - 1⁄4 cup
Zucchini - trim ends, dice
Eggplant - dice
Peppers - core, seed and dice
Red onion - halve and slice thinly
Garlic - mince
Tomatoes - halve
Basil - julienne
Preheat the oven to 450 degrees.
Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, 1⁄2 cup olive oil, 1 tbl salt, 1⁄2 tsp pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans. Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown.
Lower the oven to 425 degrees, add the tomatoes to the pans, and roast for another 12 to 15 minutes, until the tomatoes are tender. Add the basil and toss. Sprinkle with salt and serve hot over the polenta.