Olive Oil Ratatouille
By
kretes
10:01 π.μ.
cheese,
dijon,
dressing,
extra,
FETA,
fresh,
kretes,
mustard,
olive oil,
pepper,
vegetables,
virgin
Several good lashings of fresh, robust extra virgin olive oil 2 cups fresh vegetables (almost anything from bok choy to broccoli will work—make it colourful)
Ingredients
- Fingerling potatoes (if serving without pasta or rice)
- 1 red bell pepper, diced to ½ inch
- 1 yellow bell pepper, diced to ½ inch
- 1 red onion, peeled and diced to ½ inch
- 3 scallions, sliced 4–6 smashed garlic cloves
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/8 cup dark balsamic vinegar or lemon juice
- 1 teaspoon grainy Dijon mustard
- 1/3 cup robust Kretes Extra Virgin Olive Oil
- ¼ cup toasted pine nuts or slivered almonds
- 3/4 pound block feta, diced to ½ inch (optional)
- 1 bunch fresh basil leaves, torn
Preparation method
Preheat oven to 425 degrees F (220 degrees C). On a large, deep baking sheet, toss the peppers, onion and other vegetables with the smashed garlic and several lashings of olive oil.
For dressing
- Combine lemon juice or dark balsamic vinegar
- 1/3 cup olive oil
- Dijon mustard, salt and fresh ground pepper, and pour over vegetables.
Mix well.
Roast for 20 minutes. Pull the baking sheet out, toss all vegetables once, return the vegetables to the oven, and continue roasting for another 15 to 20 minutes until browned. Let cool to room temperature. Add the diced scallions, pine nuts or almonds, and feta; then toss, sprinkle basil on top of mixture and serve. This can be served as a side dish or with rice or pasta for a main dish.
cheese,
dijon,
dressing,
extra,
FETA,
fresh,
kretes,
mustard,
olive oil,
pepper,
vegetables,
virgin
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