Tuesday, September 10, 2013

Mallorca Style Vegetable Bake

      This recipe from Hunt's is a good way to use some of the fresh vegetables from your summer garden.  You do need to roast them in a hot oven, in my 12 inch dutch oven they cooked for a total of 50 minutes with 12 coals in a ring around the bottom and 28-30 on the lid.  If you can't use fresh herbs use the dry ones but cut the the amounts in half.  Healthy, colorful and a good recipe if you're cooking in the back country, none of the ingredients requires refrigeration.

Mallorca Style Vegetable Bake
1 lb baking potatoes, cut into 1/2 inch cubes
1 cup chopped onion
1 Tblsp minced garlic
2 Tblsp olive oil
2 14.5 oz cans Diced Tomatoes with Basil, Garlic and Oregano, drained
1 lb eggplant, peeled, cut into 1/2 inch cubes
1 lb zucchini, quartered lengthwise, sliced 1/2 inch thick
1 Tblsp chopped fresh basil
1 tsp chopped fresh oregano
Salt and freshly ground black pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Place potatoes, onion and garlic in prepared oven.
     Drizzle with olive oil and toss together.
     Bake at 400 degrees for 20 minutes.
     Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper.
     Bake for 30 minutes more or until desired doneness.
     Makes 8-10 servings as a side dish.

Toss potatoes with garlic and olive oil then roast
at 400 degrees for 20 minutes

Stir in remaining ingredients

Continue baking for 30 minutes or until desired doneness

A medley of fresh summer flavors


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