Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, September 9, 2011

Roast Vegetable "Ratatouille"

It doesn’t get much easier than roasting vegetables and it’s a great way to warm up the house this time of year. This combination of cherry tomatoes, corn, and eggplant is a great one for both flavor and texture.  With the oven on 450 I cut my eggplant into quarter inch slices, cut my corn from the cobs, and stemmed my tomatoes before tossing them separately with a little bit of extra virgin olive oil and salt.  In separate dishes I roasted each for approximately 45 minutes to an hour until the eggplant was cooked through.  I quartered the eggplant slices then tossed them in a bowl with the cooked corn, tomatoes including juices, some fresh basil, a small pour of Balsamic Vinegar, and Kosher salt and white pepper to taste.  I think the tomatoes are critical but the possibilities of what you could combine them with are endless.

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