Julee Rosso, Sheila Lukins

Oil-Roasted Summer Vegetables

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

In this method of cooking vegetables, the oil keeps them from drying out while the salt draws out their natural moisture, concentrating the flavors of the vegetables. Although you can serve this hot, the flavors are even more apparent at room temperature.

Ingredients

  • 6 baby zucchini, about 3 inches long
  • 6 baby eggplants, about 3

Method

  1. Preheat the oven to 375°F.
  2. Wash and dry the vegetables, leaving the stems intact, and arrange them in a shallow baking dish just large enough to hold them in a single layer.
  3. Drizzle with the olive oil, then sprinkle the coarse salt over all.