Extreme Vegetable Goodness

Name: Extreme Vegetable Goodness
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: 3 cups butternut squash, cubed (1 small); 3 cups sweet potatoes, cubed (1 very large); 3 cups baby plum tomatoes or 3 cups cherry tomatoes; 5 variously-coloured sweet peppers, cubed; 3 Japanese eggplants, cubed; 1 fennel bulb and greens, quartered and sliced; 1 very large red onion, large dice; 1/2 cup extra virgin olive oil; salt, pepper; 1 tablespoon dried oregano; 3/4 lb grated pecorino cheese

Submitted by evelynathens

"Beyond good. Prepping the vegetables takes a while but then it's virtually hands-free with spectacular results. You'll be glad you made this. This will serve 8 as a side-dish, 4 or 5 as a main course."

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Ready In:: 2hrs 45mins
Ingredients:: 11
Serves:: 8

ingredients

3 cups butternut squash, cubed (1 small)
3 cups sweet potatoes, cubed (1 very large)
3 cups baby plum tomatoes or 3 cups cherry tomatoes
5 variously-coloured sweet peppers, cubed
3 Japanese eggplants, cubed
1 fennel bulb and greens, quartered and sliced
1 very large red onion, large dice
¹⁄₂ cup extra virgin olive oil
salt, pepper
1 tablespoon dried oregano
³⁄₄ lb grated pecorino cheese

directions

Preheat the oven to 375°F.
Toss all the vegetables in a very large pan. Drizzle with the evoo, and add salt and pepper to taste, and oregano. With very clean hands, give everything a toss to distribute and bake for 1 1/2 hours. Sprinkle with grated pecorino and bake a further 20 minutes - your vegetables with be very soft and tender, not crisp at all. This is a 'comfort' recipe, so if you must have crisp vegetables, best do them another way. ;-)
Serve warm, or close to room temperature. The extreme veggie goodness has better-developed flavours that way. Spoon the juices in the pan over each serving - they are divine.