Recipe by carolinafan
Tasty side dish.
Top Review by Zurie
This was a good side dish, but more due to the extra flavours I added. The recipe was a bit strange. I could not see how 1 large portabella can feed 6 people or more, so I used a package of smaller portabellinis. (All these veggies shrink considerably when roasting). The ingredients and instructions are very meagre: for example, surely most of the juice should be pressed from the tomato slices? I did do that. Did not have zucchinis, but used an equivalent veggie, a round South African baby gem squash which tastes just like zucchini. I made a dressing by whisking the wine, olive oil, black pepper and some mustard together, and then sprinkling over the veggies. Then I used a mixed-flavours seasoning salt liberally, as well as snipped rosemary over. In spite of greasing the oven tin the veggies still stuck, and was hard to get out in whole shapes. The baking time was a litle short. I apologise for not having red onions, so used a sweet onion. All in all, a very ordinary almost-baked-veggie dish -- pleasant, but the ingredients were by far not enough for the "6 - 8 servings" given. We were only 2 and we ate almost all of it.
- 2 tomatoes, sliced
- 1 small red onion, sliced
- 1 medium zucchini, sliced
- 1 small eggplant, sliced
- 1 large portabella mushroom, sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 2⁄3 cup dry white wine
- salt and black pepper
Directions See How It's Made
- Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
- Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
- Sprinkle garlic evenly over top.
- Mix olive oil with rosemary in small bowl; spread over top.
- Pour wine over vegetables; season with salt and pepper.
- Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.