Back to Char-Baked Tomato, Zucchini and Eggplant All Reviews for Char-Baked Tomato, Zucchini and Eggplant - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mh_1044_tom_zuchinni.jpg
Ingredients Ingredient Checklist 1/3 cup extra-virgin olive oil 1 onion, peeled and sliced 5 small tomatoes, thinly sliced Coarse salt and freshly ground black pepper 1 small eggplant, about 6 inches long, thinly sliced crosswise 2 zucchini, about 5 inches long, thinly sliced lengthwise 2 garlic cloves, thinly sliced 1/2 teaspoon fresh thyme leaves
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 mh_1044_tom_zuchinni.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
mh_1044_tom_zuchinni.jpg
mh_1044_tom_zuchinni.jpg
Ingredients
Ingredients
- 1/3 cup extra-virgin olive oil 1 onion, peeled and sliced 5 small tomatoes, thinly sliced Coarse salt and freshly ground black pepper 1 small eggplant, about 6 inches long, thinly sliced crosswise 2 zucchini, about 5 inches long, thinly sliced lengthwise 2 garlic cloves, thinly sliced 1/2 teaspoon fresh thyme leaves
Directions
Preheat the oven to 400 degrees Fahrenheit.
Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don’t worry. The vegetables will be piled high but collapse as they cook.)
Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.
Reviews (7)
Add Rating & Review 175 Ratings 5 star values: 31 4 star values: 45 3 star values: 53 2 star values: 42 1 star values: 4
Reviews (7)
Add Rating & Review 175 Ratings 5 star values: 31 4 star values: 45 3 star values: 53 2 star values: 42 1 star values: 4
Add Rating & Review
175 Ratings 5 star values: 31 4 star values: 45 3 star values: 53 2 star values: 42 1 star values: 4
175 Ratings 5 star values: 31 4 star values: 45 3 star values: 53 2 star values: 42 1 star values: 4
175 Ratings 5 star values: 31 4 star values: 45 3 star values: 53 2 star values: 42 1 star values: 4
5 star values: 31 4 star values: 45 3 star values: 53 2 star values: 42 1 star values: 4
Martha Stewart Member Rating: Unrated 05/28/2015 This is going into my regular rotation. My standard for this is: fresh, healthy, unprocessed ingredients, simple preparation, delicious results. This is an unequivocal winner. Very easy prep, easily available healthy ingredients, fabulous flavor. I made it exactly according to the recipe and it was wonderful. I suspect I don't need the full 1/3 cup of olive oil, so next time I will experiment with using less. I will try 2 Tablespoons. Martha Stewart Member Rating: Unrated 03/08/2011 I'm trying to cook more vegetables and this was delicious and easy to prepare. Thanks Lucinda. Martha Stewart Member Rating: Unrated 12/20/2010 This recipe has very simple ingredients and even the beginner cook to do this easily. It has so much flavor and seems to go with everything. What more could you ask for in a side dish?! Martha Stewart Member Rating: Unrated 12/06/2010 I am a beginner and I made this and it was amazing. I am a huge fan of your show, Lucinda. When you come to DC--come show me how you do it on my cable chat show! Martha Stewart Member Rating: Unrated 11/28/2010 This is so easy yet so incredibly delicious! Thanks LSQ for this wonderful side as well as lite dinner entr? Martha Stewart Member Rating: Unrated 11/19/2010 Delicious. Simple with veggies/herb fresh from our late summer/fall garden. Next time, I will make some polenta to serve with this flavorful dish. Thanks again for sharing, Lucinda!Martha Stewart Member
Rating: Unrated 05/28/2015
This is going into my regular rotation. My standard for this is: fresh, healthy, unprocessed ingredients, simple preparation, delicious results. This is an unequivocal winner. Very easy prep, easily available healthy ingredients, fabulous flavor. I made it exactly according to the recipe and it was wonderful. I suspect I don’t need the full 1/3 cup of olive oil, so next time I will experiment with using less. I will try 2 Tablespoons.
Rating: Unrated
Rating: Unrated 03/08/2011
I’m trying to cook more vegetables and this was delicious and easy to prepare. Thanks Lucinda.
Rating: Unrated 12/20/2010
This recipe has very simple ingredients and even the beginner cook to do this easily. It has so much flavor and seems to go with everything. What more could you ask for in a side dish?!
Rating: Unrated 12/06/2010
I am a beginner and I made this and it was amazing. I am a huge fan of your show, Lucinda. When you come to DC–come show me how you do it on my cable chat show!
Rating: Unrated 11/28/2010
This is so easy yet so incredibly delicious! Thanks LSQ for this wonderful side as well as lite dinner entr?
Rating: Unrated 11/19/2010
Delicious. Simple with veggies/herb fresh from our late summer/fall garden. Next time, I will make some polenta to serve with this flavorful dish. Thanks again for sharing, Lucinda!
All Reviews for Char-Baked Tomato, Zucchini and Eggplant
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Char-Baked Tomato, Zucchini and Eggplant
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
