Eric Ripert Easy Roasted Vegetable Recipe

So true this year:  In the Spring, I have counted 136 different kinds of weather inside of 24 hours.
Mark Twain

Much to my surprise, I found several easy recipes from our cooking club guest chef that suit my limited time standing to do a lot of time-consuming prep work…delicious recipes with a few simple ingredients, a short cooking time and the recipe is easily halved.  Certainly a great summer dish, but with gorgeous Campari tomatoes year-round, great anytime…a perfect side dish for our pan-seared snapper with citrus butter sauce.

I love the small Cuisinart processor for small jobs and just takes a few minutes to process, add the bread to make crumbs, whiz bread (the Cuisinart has two settings, chop, and grind, which allows you to change the blade direction to get all of the crumbs ground and consistent), add the garlic clove , whiz until chopped, toss in the basil leaves, and whiz until thoroughly combined.  Season with salt and pepper and drizzle in the EVOO until you have a nice paste and thin a bit with water if necessary to make a smooth paste.  Preheat oven to 350º, Spread basil paste over veggies, dust with grated cheese if you are using or wait until they come out of the oven.  Roast for 12-15 minutes.

  • a chunk of bread to make 1/2 cup dried breadcrumbs
  • 6 tablespoons extra-virgin olive oil
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • Fine sea salt and freshly ground black pepper
  • 3 small, ripe heirloom tomatoes, cored and halved
  • 3 small zucchini, halved lengthwise
    *optional grated parmesan to top the prepped vegetables.




5 thoughts on “Eric Ripert Easy Roasted Vegetable Recipe

  1. Roasting brings so much flavor to the veggies and it’s easier than standing over a stove. Love the pesto on top, I’ll bet it was fabulous!

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