Roasted Vegetables Mallorca-Style Spanish Recipe

Recipe Category: Spanish

Roasted Vegetables Mallorca-Style Spanish Recipe

Ingredients

  • 4 plum tomatoes
  • 1 cup Spanish extra-virgin olive oil
  • 2 medium globe eggplants, cut into ¼-inch slices
  • 4 russet potatoes, peeled and cut into ¼-inch slices
  • 2 red bell peppers, seeded and cut into 1-inch strips
  • 2 green bell peppers, seeded and cut into 1-inch strips
  • sea salt
  • 1 bunch of fresh thyme sprigs
  • 1 bunch of fresh rosemary sprigs
  • 4 garlic cloves, peeled

Method

  1. Slice the tomatoes in half
  2. Place a grater over a mixing bowl
  3. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
  4. Discard the skins and set the grated tomatoes aside
  5. Preheat the oven to 375°F
  6. Heat ¾ cup of the olive oil in a large saute pan over medium-high heat
  7. Working in batches, saute the eggplant, potatoes, and peppers for 1 minute on each side
  8. Place a single layer of potatoes on the bottom of a 1½-quart baking dish, season with salt, and top with a large spoonful of grated tomato, 2 sprigs of thyme, and 2 sprigs of rosemary
  9. Next, ar-range a single layer of eggplant, season with salt, and top with grated tomato and herbs
  10. Add a layer of the peppers, season with salt, and top with grated tomato and herbs
  11. Continue layering the vegetables, grated tomato, and herbs until all the ingredients are used for a total of about 10 layers
  12. Split open the garlic cloves by pressing down on each with the flat side of a kitchen knife
  13. Tuck the crushed garlic into the layers of the vegetables and drizzle with the remaining ¼ cup of olive oil
  14. Bake for 30 minutes
  15. Serve immediately

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