On the ‘easy’ scale, this dish is in the minus category! It is just so easy to prepare, and the flavors that merge together make for a burst of magnificence on your palate. Like an artist’s pallette, these “Tuscan Style Roasted Veggies” are a stunning side dish with any type of meat or fish. The beauty of this dish is that when summer vegetables are in season, you can add whatever you like–it’s not so much the combination, it’s the flavors that come from the combination. Healthy and nutritious off the charts, this dish can stand alone with just some crusty hot bread and a nice glass of vino!
PreHeat Oven to 400
What you need:
4 tbl extra virgin olive oil
6 large ripe Roma tomatoes cut crosswise into ½” slices
1 squash (if small use 2) cut into crosswise round slices
1 zucchini (if small use 2) cut into crosswise round slices
½ each red, yellow, orangeand green bell peppers cut into
1 red onion cut in half then sliced crosswise
1 small eggplant cut into medium sized chunks
3-4 garlic cloves finely minced
Kosher or sea salt and pepper
¾ cup green olives
1 cup chopped fresh herbs (your choice to include several–basil, oregano, thyme, tarragon, Italian flat parsley, dill, etc.)
½ cup finely and freshly grated asiago or parmesan cheese
1 cup loosely packed micro greens (if you can’t find these then substitute arugula, thinly sliced kale (like Tuscan kale) or a European or Italian leaf lettuces)
What you do:
Combine the fresh veggies and minced garlic on a large cookie sheet. Drizzle with EVOO. Add salt and pepper. Toss and coat all pieces well. Place in 400 pre-heated oven for about 15-20 minutes. It is best to have the veggies al dente.
Remove from oven and mix in remaining ingredients. Serve immediately or chill and serve cold. These veggies will keep for several days and be just as, or even more, delicious!
© Alice D’Antoni Phillips Ally’s Kitchen