Pisto al horno

This pisto is similar to the French ratatouille. Some find traditional pisto a bit heavy, so one day I took the usual ingredients and roasted them together, adding a Spanish touch: smoky pimentón. The result became a family favorite. The recipe's been tweaked over time, but remains quick, easy & tasty. A great side dish for your next BBQ.

Ingredients

• 1 zucchini (diced)
• 1 medium onion (cut in half, cut in 1/4" slices)
• 2 ripe medium sized tomatoes (1" chunks), or 8/10 cherry tomatoes (whole)
• 1 medium sized eggplant (1/2" dice)
• 1 medium sized red pepper (roughly chopped)
• 1 medium sized potato (1/2" dice)
• 4 cloves garlic (whole with skins intact)
• 2 tbsp olive oil
• Salt, pepper & pimentón (to taste, 1/2 tsp of salt is about right)
• White wine

Preparation

• Preheat oven to 350ºF (180ºC)
• Put all the prepared vegetables in a large bowl; add salt, pepper, pimentón & a splash of wine.
• Mix well, add olive oil, mix again and spread veg on sheet pan or a baking pan.
• Cook in the oven for 40 to 50 minutes, shaking the pan every 15 minutes.
• Check to see if the potatoes are tender, when they are it's ready.
• Roast garlic dressing: separate the garlic cloves, squeeze them out, smash the pulp with a fork, stir in a splash of olive oil and mix with the roast veg.
• That's it. Serve hot with a drizzle of olive oil.
• Optional: Garnish with sprigs of thyme, crispy bacon, chopped hard boiled egg or crispy fried onion.

Note:
1. Other vegetables: fennel, celery, leek, green pepper, etc.
2. Feel free to use other spices: cayenne pepper, chiles, oregano, rosemary, thyme, poultry seasoning, hot sauce...
3. Turn this into a one dish dinner: roast some sausages with the veg, top with a fried egg.

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