This recipe is our go to dinners in th warm months, we specially love the pesto so much we make it all year long. The pesto is so versatile it can be made all year round. In a way forgiving because it elevates insipid winter tomatoes, so in the thick of winter, when you desire summer flavors this is what you need.
Use this pesto on toast, sandwiches, pasta, quinoa or as a dip, the possibilities are endless. One of our favorites ways to eat is roasted late summer vegetables, it pure magic! Even in the middle of November.
Roasted Ratatouille with Olive-sun dried tomato pesto
- 2 tablespoons of olive oil
- 1 tbsp Herb de Provence or mixed herbs
- 2 garlic cloves, grated
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
- 300 gms eggplant any variety
- 2 large or 4 small zucchinis
- 2-3 peppers red or any color
- 1-2 medium white or red onion
Olive and Sundried Tomato Pesto
- 1 cup fresh baby tomatoes
- About 3 tablespoons sun dried tomatoes
- 2 tablespoons extra virgin olive oil or use the oil from the sun dried tomatoes
- About 2 sprigs or 10 fresh oregano basil leaves
- 1 large garlic clove, peeled
- 1 tablespoon of balsamic vinegar
- 1 tablespoons of dried mixed herbs
- Salt and pepper to taste
Garnish
- roasted almonds
- Chopped fresh herbs
METHOD
- Pre-heat the oven to 400 degree F.
- Slice the zucchinis, eggplants, onions and peppers into 3 inch batons and place them in a baking tray.
- Mix together the olive oil, herbs de Provence, balsamic vinegar, garlic, salt and pepper – pour this over the vegetables and mix using your hands to ensure they all get a good coating. Roast in the oven for about 25 minutes, flipping occasionally if they char too fast .
- While the vegetables roast make the pesto; add all of the ingredients to a food processor and blend until smooth, taste and adjust seasoning as needed. This pesto should stay good for 5 days refrigerated.
- Once the vegetables are done, serve them with dollops of the pesto and a generous sprinkle of the roasted almonds
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