Tuesday, January 10, 2017

Oven-Style Ratatouille Roast 烤蔬菜杂烩

Happy 2017 everyone! Thank you for sharing your thoughts and love here at my website throughout all these wonderful years. I wish everyone many healthy and happy years ahead.

Nothing fancy for the first post of 2017, just as my approach to home-cooked meals - simple and fuss-free; "simple" does not mean "done without deliberate thought". On the other hand, you have to put your heart and thoughts into preparing healthy and nutritionally-balanced meals, really.

The last time I made this ratatouille-inspired oven-roasted dish, I enjoyed it and wanted to make it again. This time, it is a vegetarian heartier lot with autumn/winter squash, heirloom carrots, green and red bell peppers, eggplant and Tokyo Negi (similar to leeks - leeks have flat green tops rather than the tubular tops of Negi). Tokyo Negi may be sharp pungent onion/leek but similar to leek, it mellows down to sweetness when slow-roasted or cooked.

Roasting packed the vegetables and squashes with natural sweetness, imparting full-bodied flavors to the entire dish.


Do not be afraid to load up the oven. It saves energy (your energy + the utilities bill of course!) and is a brilliant way to incorporate a variety of vegetables, a huge batch of vegetables; let alone the roasted vegetables coming together in an awesome medley of flavors, deliciously sweet in a savory way.





Oven-Style Ratatouille Roast 烤蔬菜杂烩
Ingredients:
1 globe eggplant
1 organic green bell pepper, sliced to bite-size
1 organic red bell pepper, sliced to bite-size
12-15 bite-size cubes kabocha squash
1 organic heirloom carrots, sliced to bite-size
1 small-medium Tokyo Negi (or leeks), or 1-2 green onions, thinly sliced
Japanese 7-spice powder
Salt to taste

Directions: Preheat oven 400F. Prepare eggplant tray, bell pepper trays, carrots and squash tray separately. This way, the roasting time is much easier to control. Drizzle each tray of vegetables with organic canola oil and olive oil, season with spice-powder and pinch of salt, and roast about 40mins for eggplant, carrots, squash; and about 20mins for bell peppers.

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