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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


  • 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.