Summer Roasted Vegetables with Socca
Roasted summer vegetables à la ratatouille is easier than the traditional method; served on top of the Provencal chickpea pancake, socca is a beautiful appetizer paired with a rosé from Provence.
Servings 4
Ingredients
- 1 small Japanese eggplants (4 oz.) cut into 1/2-inch thick slices
- 2 small green zucchini (10 oz. total) cut into 1/2-inch thick rounds if your zucchini is larger, quarter the zucchini before cutting into 1/2-inch thick pieces.
- 1 large sweet bell pepper cut into 1/2-inch thick strips
- 1 small red onion, cut into 1/4-inch thick rings
- 2 large garlic cloves, thinly slices
- 2+ tablespoons extra virgin olive oil + 2 teaspoons for tomatoes
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon Kosher sea salt
- freshly ground black pepper
- 1/2 pint cherry tomatoes, cut in half
- 2 thick socca (recipe follows)
- 4 oz. fresh soft goat cheese
- flaky sea salt
- 10 basil leaves, torn
- extra virgin olive oil for a finishing drizzle
Instructions
- Preheat the oven to 425℉ with the oven rack in the middle.
- Line a baking sheet with parchment paper. Add the eggplant, zucchini, peppers, onion, thyme, and garlic to the baking sheet. Drizzle 2 tablespoons of extra virgin olive oil over the vegetables and toss to coat them. In a small bowl add the cherry tomatoes and toss with 2 teaspoons of extra virgin olive oil and side aside.
- Transfer the baking sheet to the oven and roast for 25 minutes. Remove the baking sheet from the oven and turn and toss the vegetables around. Add and mix in the tomatoes with the rest of the vegetables. Return the baking sheet to the oven and roast for another 10-15 minutes
- Warm the socca in a hot oven on a baking sheet. Transfer the warm socca to a serving plate or large wooden cutting board. Sprinkle the crumbled goat cheese evenly over the socca and top with the warm roasted vegetables. Sprinkle with flake salt, basil, and a drizzle of extra virgin olive oil. To serve; cut into wedges.