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From ANAGO, Boston, MA
Anago’s Baked Vegetable Casserole with Goat Cheese and Fresh Herbs

  • 4 ounces olive oil

  • 1 large onion, cut in 1/2 inch slices

  • 2 red peppers, cut in 1/2 inch slices

  • 1 eggplant (about 1 pound), peeled, sliced into 1/2 inch rounds

  • 2 zucchini, sliced in 1/2 inch rounds

  • 10 tomatoes, cut into 1/2 inch rounds

  • 4 ounces garlic, finely chopped

  • 6 Tablespoons chopped fresh herbs, a combination of thyme, oregano and parsley

  • 1 pound mild goat cheese

  • Salt and pepper

In a large skillet heat 2 ounces of olive oil over medium heat until hot. Sauté the onion and red peppers, stirring occasionally for approximately 5 minutes or until softened. Mix in 2 tablespoons garlic and spread evenly in a 13” x 17” half sheet pan.

Arrange eggplant slices evenly on top of pepper and onion mixture. Alternate rows of tomato and squash, overlapping the vegetables. There should be 5 rows of each. Sprinkle remaining garlic and fresh herbs on top. Baste with olive oil and season with salt and pepper.

Bake at 325˚ for 1 hour, basting with pan juices every 15 minutes. The casserole can be made several hours in advance up to this point.

Just before serving, crumble goat cheese on top and bake for 5 minutes at 325˚. Serve with warm crusty bread.

Yield: 6-8 servings

Recommendations by Anago’s wine consultant Jerry Castleman:

ITALIAN: 1996 or 1997 Sauvignon Blanc ‘Piere’, Vie di Romans (Fruili)

or

FRENCH: 1998 Sancerre ‘La Coute’ Pascal et Nicolas Reverdy

(Loire)

or

AMERICAN: 1997 Sauvignon Blanc ‘Hyde Vineyard’ Selene (Napa Valley)




 


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