This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Shenandoah Marr of We Olive Ventura. Shenandoah describes her dish as” a healthy and hearty mix of fresh seasonal vegetables slow roasted in a tomato, herb, and olive oil sauce.” She recommends serving it with bread and cheese for a complete and filling meal.
Serves 6
Ingredients:
- 4 cups eggplant
- 2 cups summer squash
- 1 cup chopped onion
- 3 cups potatoes
- 3 cloves fresh garlic
- 1 red bell pepper
- 1/2 cup okra
- 1 cup fresh tomato
- 1/2 cup fresh Italian parsley
- 1/3 cup fresh mint
- 2 tablespoons fresh oregano
- 1/2 cup We Olive Mission Olive Oil
- 1/2 cup We Olive Meyer Lemon olive oil
- 1 cup fresh tomato
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons white sugar
- 1/4 teaspoon each salt and fresh ground pepper
- 2 tablespoons water
- juice of 1/2 lemon
1. Preheat oven to 300 degrees. Dice first 8 ingredients and spread evenly in large roasting pan. Place 1 cup tomato, herbs, olive oil, red wine vinegar, salt, pepper, and sugar in blender or food processor and blend to a moderately chunky fresh tomato sauce. Pour sauce over vegetables, add 2 T water to cover vegetables with the sauce. Bake in preheated oven 1 1/2 hours or until vegetables are tender. Squeeze lemon juice over completed dish, stir, and serve.
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