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Categories:
eggplant zucchini red bell pepper yellow bell pepper red skin potatoes onion garlic rosemary extra-virgin olive oil salt tomatoes basil garlic salt lemon juice soy mayonnaise
Viewed: 72 - Published at: 8 years agoIngredients
- 1 medium eggplant, cut into 1-inch thick rounds
- 1 medium zucchini, quartered lengthwise
- 1 medium red bell pepper, seeded and cut into 1-inch wide strips
- 1 medium yellow bell pepper, seeded and cut into 1-inch wide strips
- 8 small red-skin potatoes, scrubbed and quartered
- 1 onion, cut into 3/4-inch-thick rings
- 8 large cloves garlic, peeled and halved
- 5 sprigs fresh rosemary
- 1/2 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 6 plum tomatoes, quartered lengthwise
- 1/2 cup packed fresh basil leaves
- 1 tsp. minced garlic or to taste
- Pinch salt
- 1 tsp. fresh lemon juice
- 1/2 cup soy mayonnaise
Method
- Preheat oven to 450 degrees.
- In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic.
- Scatter rosemary sprigs over top.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat.
- Roast vegetables, stirring every 5 minutes, until almost tender, 25 minutes.
- Add tomatoes.
- Continue roasting, stirring once or twice, until all vegetables are tender, 10 to 12 minutes more.
- Meanwhile, make aioli: In food processor, combine basil and garlic and process until finely chopped.
- Add lemon juice.
- Gradually add mayonnaise, 1 tablespoon at a time, until mixture is well blended.
- Remove vegetables from oven and transfer to serving platter.
- Serve warm with aioli on the side.
