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Roasted Briam Vegetables


2 roma tomatoes, 1¼" round, split lengthwise

2 tablespoons extra virgin olive oil

Fleur de sel

White pepper, freshly ground

¼ teaspoon dried oregano

4 zucchini slices*

4 Italian eggplant slices*

4 yellow squash slices*

Kosher salt and freshly ground pepper

Blended oil (70% vegetable oil/30% olive oil)

6 garlic cloves, sliced in half

12 sprigs thyme

2 potato slices*

4 pieces roasted garlic

⅛ cup roasted onions

*Note: Cut preferably 1¼" round, ½" thick


  1. Preheat oven to 275 degrees. Season roma tomatoes with the fleur de sel, pepper, and oregano, and drizzle with olive oil. Place on a wire rack skin side up. Roast for 3 ½ hours.
  2. Increase oven heat to 300 degrees. On a sheet pan, place garlic, onions, and potato and drizzle with olive oil. Place in oven and bake until tender, about 30 minutes.
  3. Season the zucchini, eggplant and yellow squash with salt and pepper.
  4. Place a medium skillet over high heat and add blended oil. Heat oil until it begins to smoke, then add seasoned vegetables. Sauté until caramelized to a golden color, about 3 minutes.
  5. Add garlic and thyme to skillet and stir to combine.
  6. Remove vegetables from pan and place on a paper towel to cool slightly. Discard garlic and thyme.
  7. On individual plates, begin stacking the vegetables beginning with potatoes. Next, add a layer of eggplant and squash, and then finish with a layer of tomatoes.
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