Tag: side dishes

Roasted Ratatouille

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Preheat the oven to 375 degrees F.

In an 8 inch by 8 inch square baking dish add:

1 large eggplant, diced large

1/2 red onion, diced small

5 cloves garlic, sliced

2 medium sized tomatoes, chopped with seeds and juice

1/4 cup extra virgin olive oil

1/4 cup water

1 teaspoon salt

1 teaspoon Italian seasoning

Roast in the oven, uncovered, for 45-60 minutes, (check on it about halfway through baking to make sure there is sufficient liquid at the bottom – it should not be dry and stick to pan. If so, add 1/4 cup water). Roast until eggplant is fork tender and onions are translucent. Then add:

1/4 cup minced dried tomato

2 Tablespoons chopped fresh basil

(If you don’t have fresh tomatoes or basil available, you could add a 14 oz. can of diced tomatoes with basil. It is just as delicious).

fresh cracked pepper to taste

taste and adjust salt if needed

Serve warm as a side dish to your favorite baked fish or baked chicken, as a topping for a baked potato, as a stuffing for grilled zucchini. Delicious served with fried eggs for breakfast. This would also go very well cold as an item on an antipasti tray with olives, partially-steamed cold broccoli, proscuitto or beef-wrapped asparagus, green beans, fresh mozzarella (if dairy is safe for you) and/or grilled zucchini.

Easy: Roasted Sweet Potatoes with Red Onions

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An elegant side dish that goes well with your holiday meals and happens to be free of common food allergens. If you would like to add a little more to this dish, add fresh thyme, honey, and/or cinnamon.

*Always double check ingredients to make sure they are safe for you and your guests.

Roasted Sweet Potatoes and Red Onions

6-8 small yams, cut into large cubes

3 red onions, large cubed

1/4 cup canola oil

1 teaspoon sea salt

fresh cracked pepper to taste

Preheat the oven to 450 degrees F.

In a large glass baking dish, toss all of the ingredients together.

Roast for 35-40 minutes. Serve warm.

Roasted Potatoes with Red Onions and Rosemary

Roasted Potatoes

These were a tremendous hit at a family gathering. Best thing is that they are free of the top 8 food allergens! The secret ingredient for these is a tiny bit of mustard. Any food that is a somewhat neutral flavor such as potatoes, eggs, squash and other similar neutral flavored foods do really well a bit of something acidic to brighten it up and bring out the flavor. This is a perfect accompaniment for any dish in any season. This went particular well with an Easter Ham and Deviled Eggs. Enjoy!

Roasted Potatoes with Red Onions and Rosemary

parchment paper*

5 lb bag of red potatoes, peeled and cubed

2 large red onions, peeled and cut into large chunks

1/2 cup olive oil

2 tsp salt

2 tsp cracked pepper

2 tsp Italian seasoning

2 Tbsp dried rosemary (can use fresh if you like, but use half as much and chop it finely)

1 Tbsp yellow mustard

Directions:

After you peel, rinse, and cut the potatoes, bring the oven to 375 degrees Fahrenheit and set the rack to the middle position. Line a deep large casserole dish with parchment paper (*note: this helps keep the potatoes from sticking to the bottom of the pan).

Put the potatoes, onions, salt, pepper, and rosemary into the dish and coat with oil. Toss the potatoes in the seasoning and oil until well coated. Bake for 45 minutes.

Stir the potatoes, being careful not to push the parchment paper off of the bottom of the pan. Increase the heat to 450 degrees Fahrenheit and bake for another 15 minutes until the potatoes are cooked through and some of the edges are a nice crisp golden brown color.

Transfer the potatoes to a serving bowl and stir in the Italian seasoning and mustard and more salt to taste.