Vegetable Mish Mash
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes45
minutesThis may not look very good, but it is, a hodge podge of different vegetables in season. For this I slow roasted the sweet Italian peppers, shiitakes, eggplant, zucchini, and red onions. I then roasted some carrots and poblano’s. I added those to the dish and sautéed fresh corn with a Tablespoon of salted butter. I also picked a handful of fresh herbs, all kinds and pulsed them with olive oil. I tossed all the vegetables except the carrots, with the herb/oil mixture. I also seasoned all the vegetables.
You can add polenta to this or sprinkle cheese on top or just leave it. You can serve room temperature or reheated in the oven.
Ingredients
2 small globe eggplants
2 large zucchini
3/4 lbs Shiitake mushrooms
1-2 red onions, cut into 8 wedges
3-4 ears corn, kernels removed from corn
Handful of basil, thyme, safe, and oregano
8-10 Long red sweet peppers
Salt and fresh ground black pepper
1/4 cup extra virgin olive oil
Directions
- Preheat oven to 400. Line 2 rimmed sheet pans with parchment paper. Cut the eggplant and zucchini into bite size pieces. Rinse the Shiitake and cut each into 3 pieces. Add the wedges of red onion. Drizzle with olive oil and season with salt and fresh ground pepper. On the other prepared sheet pan, toss the peppers with olive oil and salt and fresh ground pepper. Cook both about 20 minutes toss and then continue to cook until vegetables begin to get dark around the edges and the squash is golden. The peppers I would start to check on after about 12 minutes. You want them blistered and softened so you can enjoy them.
- While the vegetables are in the oven, get out a small food processor and add all the herbs, lemon zest, 1 teaspoon lemon juice, and salt and pepper. Pulse until everything in chopped pretty well, with the machine on, slowly add about 3 Tablespoons olive oil.
- When the vegetables come out of the oven, place in a serving dish and toss with the herb lemon pesto.
- Serve room temperature or reheated with polenta, brown rice, chilled noodles or with a green salad.
- I usually make this in the am when the house is cool, between roasting vegetables and sautéing, it get’s the house hot. It makes for a perfect dinner. I cook all the vegetables then put them in a large casserole and cover it. I usually reheat it for dinner and it is great along served with grain of choice but works well when served with fish or roasted chicken.
