Vegetables are my favorite food to eat at all times!I do eat meat, chicken and fish but by far it is after the vegetables on this list. We are in NYC very lucky to have plenty of vegetable variety year around. Of course it is the best to cook seasonally, because when items are in their pick you get the most flavor out of it. During spring and summer month we always try to buy farmers market local produce. However, during winter month supermarket variety is much larger as they get produce flown from around the world. Today vegetable feast will feature two vegetarian dishes I'm making for the first time.
I often make different roasted vegetable as a side to meat or fish dishes or just to eat on it's own. Ratatouille is an original french dish that I have made a new variation on. In original recipe vegetables cut in small bite size pieces and baked together. I cut it in circles on diagonal and layered it all together. Start by taking an oven proof casserole dish.
Take a couple of table spoons of your favorite jar marina sauce (I use Trader Joe's-organic marinara) and cover the bottom of the dish with it. Then start layering your eggplants followed by tomatoes then red onions and zucchini squash. Keep going until your casserole dish is full. Sprinkle everything with olive oil generously add salt and pepper and place it in preheated to 400 degrees oven for one hour.
The idea for this dish is just to enjoy the vegetable taste made to perfection.
If you prefer something extra I would recommend to sprinkle with with fresh chopped cilantro leaves for added fresh taste and a few drops of ages balsamic vinegar on your plate. Enjoy!
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