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Restaurants›Il Vicino Wood Oven Pizza - Santa Fe›Mediterraneo Recipe

Mediterraneo Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes MEDITERRANEO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 each eggplant (medium); 1 each zucchini; 1 each red bell pepper; 1 each red onion; 3 each garlic cloves, minced; 1 cups canned chickpeas, drained and rinsed; 3 tbs extra-virgin olive oil; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tbs fresh lemon juice; 2 tbs fresh parsley, chopped; 2 tbs fresh basil, chopped; 0.25 tsp red pepper flakes; 1 tsp olive oil (for sauce); 0.5 tsp salt (for sauce); 0.5 cups crumbled feta cheese; 0.5 cups kalamata olives, pitted and halved; 2 tbs fresh mint leaves, torn; 2 each lemon wedges; 0.25 tsp freshly ground black pepper; 2 cups crusty bread or cooked couscous/pearl couscous (optional)

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time50m

Serves4

Make Mediterraneo Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Roasted Vegetable & Chickpea Base

1 each eggplant (medium)

1 each zucchini

1 each Red bell pepper

1 each red onion

3 each Garlic cloves, minced

1 cups canned chickpeas, drained and rinsed

3 tbs extra-virgin olive oil

1 tsp Dried oregano

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Tomato-Herb Sauce

1 cups canned crushed tomatoes

1 tbs tomato paste

1 tbs fresh lemon juice

2 tbs Fresh parsley, chopped

2 tbs Fresh basil, chopped

1/4 tsp Red pepper flakes

1 tsp olive oil (for sauce)

1/2 tsp salt (for sauce)

Finishing & Serving

1/2 cups crumbled feta cheese

1/2 cups Kalamata olives, pitted and halved

2 tbs fresh mint leaves, torn

2 each lemon wedges

1/4 tsp freshly ground black pepper

2 cups crusty bread or cooked couscous/pearl couscous (optional)

Method

Roasted Vegetable & Chickpea Base

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Slice the eggplant into 1/2-inch rounds or 1/2-inch cubes, cut the zucchini into similar-sized pieces, core and slice the red bell pepper into strips, and cut the red onion into wedges. Place all prepared vegetables in a large bowl.

Season vegetables

Add minced garlic, canned chickpeas, 2 tablespoons olive oil, dried oregano, smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the vegetables. Toss well to coat evenly.

Roast

Spread the vegetable and chickpea mixture in a single layer on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes, tossing once halfway through, until vegetables are tender and edges are caramelized. If pieces are crowded, use two sheets to ensure even roasting.

Tomato-Herb Sauce

Make the sauce while vegetables roast

In a medium skillet or small saucepan, heat 1 teaspoon olive oil over medium heat. Add the crushed tomatoes, tomato paste, lemon juice, chopped parsley, chopped basil, red pepper flakes, and 1/2 teaspoon salt. Stir to combine, then simmer gently for 8–10 minutes to thicken and allow flavors to meld.

Adjust seasoning

Taste the sauce and add additional salt, lemon juice, or red pepper flakes as desired. Keep warm until the vegetables are done.

Finishing & Serving

Combine roasted vegetables with sauce

When vegetables are roasted, transfer them to the skillet with the tomato-herb sauce (or pour the sauce over the vegetables in the baking sheet). Gently toss to coat everything evenly, spooning sauce into cavities of eggplant and between chickpeas.

Plate and garnish

Transfer the sauced vegetables and chickpeas to a serving platter or individual plates. Scatter crumbled feta and halved kalamata olives over the top. Sprinkle torn mint leaves and the remaining 1/2 teaspoon freshly ground black pepper. Serve with lemon wedges for squeezing and crusty bread or cooked couscous on the side.

Make-ahead and storage

This dish can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop until warmed through, adding a splash of water if the sauce has thickened. Add fresh herbs and feta just before serving.