Provencal Roasted Vegetables

New York City hit a warm patch for a minute. The rain came down with hints of Spring and the entire city was thrown off course from our typical, gloomy January mood. Our little week of warmth was quickly blown out when the cold front swept back in, bringing with it the need for bundling up before heading out on our daily commute.

With the cold weather comes the desire for warm home cooking.

So here is an easy recipe for a cold, winter’s night. One of my favorite things about this gem is its ability to be either a side or main course. This dish may take some time (almost an hour in the oven) but it only involves chopping, drizzling, and serving. It’s such a lovely addition to a movie night or simply snuggling up on the couch for dinner.

Roasted Vegetables

adapted from Celia Brooks Brown’s “New Vegetarian Cookbook”

1 medium eggplant

2 medium zucchini

4 red onions, unpeeled

2 chiles (Celia’s recipe calls for red Serranos, but the market was out, so we went with regular red chiles.

2 whole heads of garlic, unpeeled

cherry tomatoes (we prefer on the vine, but this time we used regular cherry tomatoes)

4 sprigs rosemary

Roughly ¼ cup olive oil (allow for less or more, depending on what you desire)

Juice of ½ a lemon

Coarse kosher or sea salt and freshly ground black pepper

Freshly grated parmesan cheese (optional)

Whole wheat baguette or other crusty bread (optional)

Preheat oven to 400 degrees

Cut the eggplant lengthwise, into quarters and score the flesh with a zig-zag pattern. Slice the zucchini in ½ lengthwise. Cut a thin slice off the bottom of the onions and cut a cross in the top. Split the chiles in half. Leave the garlic whole.

Put all the vegetables (except the tomatoes), cut side up in a roasting pan or dish. Tuck the rosemary and chiles into the onions (This can be difficult without splitting the onion, so just tuck them in with the expectation that they might pop out in the roasting process. No worries if this happens.)

Reserve 2 Tbsp of oil and drizzle the rest over vegetables, brushing in afterwards. Drizzle with lemon juice and sprinkle with salt and pepper.

Roast for 40 minutes, then brush the tomatoes with remaining 2 Tbsp of oil and put on top of already roasting vegetables. Roast for another 5-10 minutes, or until tomatoes have split and sunken slightly.

Serve on crusty bread with parmesan cheese sprinkled on top.