Oven-Roasted Vegetables (Cianfotta al Forno)

Time 1 hour 30 minutes
Yields Serves 6
Oven-Roasted Vegetables (Cianfotta al Forno)

Heat the oven to 400 degrees.


Cut the tomatoes, peppers, potatoes, onions and eggplant into 1-inch pieces. Place them in a shallow roasting pan large enough to hold all of the ingredients in a single layer.


Add the garlic, olive oil and salt and pepper to taste. Mix well.


Bake until the vegetables are tender and browned, 60 to 75 minutes, stirring every 15 minutes or so. Remove the vegetables to a serving dish, scraping up the browned bits. Stir in the basil. Serve warm or at room temperature.

Though it is quite different in flavor and texture from the stove-top versions, this oven ciambotta is one of my favorites. The high dry-oven heat concentrates the flavors of the vegetables and brings out all their sweetness. Some cooks cut up eggplant and salt the pieces to remove the juices. I only do this if I am frying it, which is not the case in this recipe.

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