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Oven-Roasted Vegetables (Cianfotta al Forno)

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

Heat the oven to 400 degrees.

2

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.

3

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

4

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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