Everyday Italian_ 125 Simple and Delicious Recipes Part 44

ROASTED AND BAKED.

I love roasting vegetables for two reasons: First, the flavor can't be beat-the natural sugars of the veggies intensify in the oven, and this sweetness transforms everyday produce into nearly dessert-like treats. Second, roasting vegetables is a very do-ahead preparation; I can do nearly all my kitchen labor ahead of time, letting the oven work while I relax and sip a gla.s.s of wine.

TOMATO VEGETABLE Ca.s.sEROLE.

Note that the ingredients here are something of a hodgepodge: potato and sweet potato, zucchini and carrot, onion and bell pepper. That's because this is a pretty loose recipe, and you should feel free to subst.i.tute whatever you prefer. Just be sure to cut any vegetables to roughly the same size, to ensure that they're all fully cooked-but not overcooked-at the same time.

6 SIDE-DISH SERVINGS.

1.

medium potato, peeled and cut into -inch pieces medium potato, peeled and cut into -inch pieces

1.

medium sweet potato, peeled and cut into -inch pieces medium sweet potato, peeled and cut into -inch pieces

2.

carrots, peeled and cut into -inch pieces carrots, peeled and cut into -inch pieces

1.

red bell pepper, cored, seeded, and cut into -inch pieces red bell pepper, cored, seeded, and cut into -inch pieces

4.

tablespoons olive oil tablespoons olive oil 1.

teaspoons freshly ground black pepper teaspoons freshly ground black pepper 1.

teaspoons salt teaspoons salt .

red onion, thinly sliced into rings red onion, thinly sliced into rings

1.

large zucchini, cut crosswise into -inch-thick slices large zucchini, cut crosswise into -inch-thick slices

2.

large ripe tomatoes, cut crosswise into -inch-thick slices large ripe tomatoes, cut crosswise into -inch-thick slices .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese

2.

tablespoons Italian-style dried bread crumbs Sprigs of fresh basil, for garnish tablespoons Italian-style dried bread crumbs Sprigs of fresh basil, for garnish

Preheat the Oven to 450 degrees F. In a 13x9x2-inch gla.s.s baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 tablespoons of the oil, teaspoon of pepper, and teaspoon of salt. Arrange the onion evenly on top, then top with the zucchini. Drizzle with 1 tablespoon of the oil and sprinkle with teaspoon each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining teaspoon each of salt and pepper. to 450 degrees F. In a 13x9x2-inch gla.s.s baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 tablespoons of the oil, teaspoon of pepper, and teaspoon of salt. Arrange the onion evenly on top, then top with the zucchini. Drizzle with 1 tablespoon of the oil and sprinkle with teaspoon each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining teaspoon each of salt and pepper.

In a small bowl, stir the Parmesan and bread crumbs to blend and sprinkle over the vegetables. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes. Garnish with fresh basil sprigs and serve.

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VERDURE AL FORNO.

Even though this dish uses only zucchini, my grandmother called it Verdure al Forno, Verdure al Forno, which means "vegetables in the oven." (So it should really be called which means "vegetables in the oven." (So it should really be called Zucchine al Forno, Zucchine al Forno, but there was absolutely no way anybody would tell that to my grandmother.) You could subst.i.tute eggplant, summer squash, potatoes, or even cauliflower for the zucchini, and make this your very own Verdure al Forno. but there was absolutely no way anybody would tell that to my grandmother.) You could subst.i.tute eggplant, summer squash, potatoes, or even cauliflower for the zucchini, and make this your very own Verdure al Forno.

4 SIDE-DISH SERVINGS.

2.

teaspoons extra-virgin olive oil teaspoons extra-virgin olive oil

5.

medium zucchini (about 1 pounds total), cut crosswise into 1-inch-thick slices medium zucchini (about 1 pounds total), cut crosswise into 1-inch-thick slices .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

1.

cup heavy cream cup heavy cream

1.

cup grated mozzarella cheese cup grated mozzarella cheese

1.

cup grated fontina cheese cup grated fontina cheese

6.

tablespoons grated Pecorino Romano cheese tablespoons grated Pecorino Romano cheese

1.

cup plain dried bread crumbs cup plain dried bread crumbs