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The beautiful summer vegetables in this classic dish are roasted separately and then combined before a final warming to meld the flavors together.
Ingredients
1 ea. globe eggplant, unpeeled and cut into 1-in. cubes
1/2 cup olive oil, as needed
Kosher salt and freshly ground pepper
4 ea. bell peppers, cut into 1-in. chunks
2 med. onions, peeled and sliced (optional)
6 med. zucchini, cut into 1-in .chunks
4 lg. tomatoes, chopped
4 cloves garlic, minced
1/2 cup basil leaves, cut into chiffonade (thin ribbons)
Preparation
Oven Temperature: 570–600 degrees
- Toss the eggplant with a couple of tablespoons of oil and season generously with salt and pepper. Repeat with peppers, onions and zucchini separately. Place each vegetable on a thin aluminum baking dish or sheet pan.
- Flame Height: 4
- Roast the vegetables in front of the flame for about 4-6 minutes, stirring and rotating the pans 2 or 3 times. The vegetables should be well browned and blistered in spots.
- Place the tomatoes and garlic in a shallow baking dish, drizzle with olive oil and season with salt and pepper. Place dish just inside the doorway and roast for about 8-10 minutes until the tomatoes are well broken down.
- Toss all of the vegetables with the tomato mixture in a large bowl along with the basil. Taste for salt and pepper and adjust accordingly.
- Mix all vegetables in a gratin dish or casserole and place just inside the doorway for about 10 minutes, rotating once, to heat through and meld all of the flavors together.
- Garnish generously with basil.