Roasted Ratatouille

By: Co+op, welcome to the table

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

• 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

• 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

• 1 bell pepper, chopped into 1 1/2 inch pieces

• 1 pint cherry tomatoes

• 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried rosemary

• 1/4 cup red wine

• 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.

Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

Servings: 
6-8 appetizer portions

Ingredients

• 1/4 cup extra virgin olive oil

• 1/4 cup finely chopped fresh basil

• Squeeze of fresh lemon, plus wedges for serving

• Salt pepper to taste

• 6 to 8 small carrots, peeled

• 1 cup organic snap peas (don’t remove the stems)

• 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

• 1 small red bell pepper, seeded and cut into strips

• 4 tomatoes, cut in half lengthwise

• 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

• Basil sprigs, to garnish

Preparation

1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!