posted by RisaG
Potatoes with Roasted Provencal Vegetable Sauce
* Exported from MasterCook *
Potatoes with Roasted Provencal Vegetable Sauce
Recipe By : Risa Golding/Bon Appetit
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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1 eggplant (unpeeled) -- cut into 1" pieces
1 large onion -- cut in 1" pieces
2 tbsp. olive oil
2 medium zucchini -- trimmed, in 1" pieces
2 cloves garlic -- minced
1 (28 oz.) can seasoned crushed tomatoes with herbs -- Italian-style
1/4 cup fresh parsley -- chopped
1/4 cup fresh basil -- chopped
1 tbsp. fresh rosemary -- chopped
1 tbsp. fresh thyme -- chopped
1 leek (white part only) -- washed, cut in 1" pieces
1 cup tomato and pesto flavored sauce
Salt and pepper -- to taste
3 red-skinned potatoes -- cut in 1" chunks
Olive oil
Preheat oven to 400°F.
Arrange eggplant and onion on large rimmed nonstick baking sheet.
Drizzle with oil and sprinkle with salt and pepper.
Roast vegetables until beginning to brown,stir occasionally, about 25 minutes.
Stir zucchini, garlic and leeks into vegetables; continue to roast until all vegetables are tender, another 20 minutes.
Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
Add chopped herbs to vegetables, mix well and Set aside.
Meanwhile, spray another baking sheet with cooking spray.
Cut potatoes into 1" chunks and place them on prepared sheet.
Spray tops with cooking spray, sprinkle with salt and pepper and put in oven.
Roast for 45 minutes, turning potatoes halfway through.
When they are done, take them out and sprinkle with a little more salt and pepper and set aside.
Heat sauce in a small saucepan. When hot, turn off heat and cover vegetables with sauce.
Place some of potatoes on plate. Put vegetable mixture on top.
Garnish with additional fresh herbs and spoonfuls of sauce around plate.
Can be served over pasta.