Basically, this is a ratatouille. Without tomatoes. And without basil. Including some unlikely candidates such as radish and dried apricot and some unconventional spices like cinnamon and turmeric. The finale is a mouth-watering pan of roasted vegetables that can be eaten as is, cold, hot, or mixed into other dishes such as the salad shown in the photo (see variations below).
Yield: 8 cups
What you need:
- 1/4 cup olive oil
- 1/4 cup white wine
- 2 tablespoons white balsamic vinegar
- 4-6 cloves garlic, thinly sliced
- zest of 1 lemon
- 1 tablespoon Herbes de Provence
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon turmeric
- 16 unsulphured dried apricots, quartered
- 6 cups diced eggplant, 3/4″ dice
- 5 cups diced zucchini or summer squash, 3/4″ dice
- 3 cups onions, 3/4″ dice
- 2 cups diced yellow pepper, 1-1/2″ squares
- 10 radishes, halved or quartered depending on size
What you do:
- Preheat the oven to 425F.
- Mix everything together in a large and deep 11×17 baking pan. Hands work well.
- Roast for 25 minutes. Toss the vegetables and sauce to bring the bottom to the top and the top down under. Roast another 20 minutes. Toss again. Turn off the heat and let the pan cool to room temperature in the oven.
Variation #1 – Late Summer Salad for 1 (illustrated)
- Mix 1 cup of the finished roasted vegetables with 1/2 cup of cooked white beans (any kind), 3 chopped artichoke hearts and a teaspoon of chopped capers (the capers are optional).
Variation #2 – Roasted Vegetable Dip
- Whizz 2 cups of the finished roasted vegetables with 1/3 cup of tahini, a small clove of garlic (the raw garlic is optional) and enough water to thin as desired.