This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.
- Servings: 4
Source: Martha Stewart Living, April 1997
- 1 yellow squash
- 4 Japanese eggplants, sliced in half lengthwise
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 1 red pepper, stem and seeds removed
- 1 tablespoon roughly chopped fresh thyme leaves
Heat oven to 450 degrees. Cut squash lengthwise into 3/4-inch-thick slices. Liberally brush both sides of the eggplants and squash with olive oil, and sprinkle with salt and black pepper. Arrange the eggplant and squash on a large baking pan.
Cut the red pepper lengthwise into 3/4-inch-thick slices, and toss with the remaining olive oil. Sprinkle with salt and pepper, and place on the baking pan with the other vegetables. Sprinkle the vegetables with thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from the oven, and serve.