Roasted Ratatouille

By: Co+op, welcome to the table

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

• 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

• 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

• 1 bell pepper, chopped into 1 1/2 inch pieces

• 1 pint cherry tomatoes

• 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried rosemary

• 1/4 cup red wine

• 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Roasted Carrots, Potatoes and Shallots

By: Co+op, stronger together

Recipe Information

Total Time: 55 minutes; 10 minutes active
Servings: 6

Give yourself a break from intense preparation with this amazingly simple and devilishly easy recipe from our friends at Stronger Together. With organic russet potatoes at just $3.99 for a 5lb bag, it’s a great time to crank up the oven and enjoy some tasty roasted roots. We recommend trying this recipe with local shallots from WSU Organic Farm — they are absolutely delicious right now!

Ingredients

• 1 pound carrots

• 1 pound red potatoes, halved or quartered

• 5 to 6 shallots, peeled

• 2 tablespoons olive oil

• Pinch each of salt and black pepper

• 1 tablespoon chopped fresh thyme

• 2 tablespoons balsamic vinegar

Preparation

Heat the oven to 450°F. If carrots are large, slice them into halves or thirds. Toss the carrots, potatoes and shallots with the oil, salt and pepper, then spread on a large sheet pan. Roast for 25 to 30 minutes, stirring once or twice. Remove from oven, stir in the thyme and balsamic vinegar and return the pan to the oven to roast for another 10 to 15 minutes until the veggies are tender and browned. Add additional salt and pepper to taste. Serve warm.

Serving Suggestion

These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese.