Slow-roasted Vegetables

Slow cooking vegetables really brings out their sweetness, but if you need to have the meal ready faster, steam all the vegetables about 10 minutes before placing them in the oven. This recipe makes an excellent side dish and the leftovers are great as a panini sandwich filling with a tasty bean spread.

2 potatoes, skins on, cut into 1-in (2.5-cm) cubes
2 small eggplants, cut into 1-in (2.5-cm) slices
2 yellow (or white) onions, quartered
2 to 4 red bell peppers, seeded and quartered
1 zucchini, sliced and quartered
1/4 cup (60 mL) olive oil

Dressing
4 cloves garlic, peeled and crushed
1 cup (250 mL) fresh basil, leaves torn into small pieces
2/3 cup (165 mL) olive oil

Preheat oven to 400°F (200°C). Place all vegetables in a casserole dish or on a sheet of foil big enough to wrap around vegetables to make a drip-free package. Drizzle with 1/4 cup (60 mL) olive oil and toss lightly. Cover or wrap tightly and heat in oven for 50 minutes.

Meanwhile, in medium bowl, whisk together dressing using garlic, basil, and 2/3 cup (165 mL) olive oil. When all pieces are soft, remove the vegetables and add them to dressing. Toss until well coated. Serve warm or at room temperature with crusty whole grain bread.
Serves 6.

Source: alive #265, November 2004