Oil-Roasted Farm Vegetables
- 4 large or 12 small red-skinned potatoes, scrubbed
- 3/4 to 1 cup extra virgin olive oil
- Coarse slt and freshly-ground pepper to taste
- 1 large eggplant
- 2 medium to large zucchini
- 2 medium to large summer squash
- 2 yellow bell peppers
- 2 red bell peppers
- 2 medium onions, peeled
- 3 medium-size vine ripened tomatoes, seeded and cut into chunky three - quarter-inch wedges
- 1/4 cup slivered fresh basil leaves
Slice the potatoes thinly and arrange them in a single layer over the bottom of a large baking dish. Drizzle the potatoes lightly with a couple tablespoons olive oil and season with salt and pepper. Cut the unpeeled eggplant into half-inch thick slices, then cut the slices crosswise in half to make semi-circles. Slice the zucchini and summer squash in the same manner. Core and seed the peppers, cut into half-inch thick rings and then in half to make half rings. Finally, cut the red onion into quarter inch thick circles. Preheat oven to 375.
To form rainbow-like rows of colors, arrange all of the vegetables over the potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge. Drizzle the vegetables with about a half cup more of the olive oil and season with salt and pepper.
Cover the baking dish tightly with aluminum foil. Bake for an hour to an hour and a quarter. Remove the foil and insert the tomato wedges randomly between the rows of vegetables. Drizzle a bit more olive oil if the vegetables seem to be drying out. Bake uncovered until tender and beginning to brown in spots, about 30 minutes more. Sprinkle the basil over the vegetables and serve warm or at room temperature.