Oven Roasted Vegetable Pinwheel

Oven Roasted Vegetable Pinwheel

1 Tbs. pastured butter (or extra virgin olive oil for a vegan version)
1 large sweet onion, thinly sliced
2 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
3 medium heirloom tomatoes (tricolored, for added rainbow value), thinly sliced
sea salt and pepper
2 Tbs. fresh thyme
2 tsp. lemon salt

 

Heat a cast iron skillet over medium to low heat, melting the precious Kerrygold, I’m so sure you’ve chosen to use. 
Add the sliced onion. 
Now this is tricky…true caramelization. This should take about 30 minutes, honestly. Take it from my dear French foodie friend – and follow the RULES! This takes time – as does all perfection. Low heat, constant stirring. You will be tempted to multi-task. Don’t do it! Don’t leave the skillet, your treasured Le Creuset. Stay put and stir those onions. You won’t be sorry! In the words of Stéphane, “YOU WILL REMAIN BY YOUR STOVE AT ALL TIMES.”

 

Evenly disperse the caramelized onions over the bottom of the skillet. Next, layer the summer veggies into a pinwheel, curling and circling with a bit of creativity and wonder. Begin from the inside out. Sprinkle the veggie pinwheel with lemon salt, pepper, and fresh thyme. 

Cover with a rounded cut of parchment paper, perfectly sized for the top of the skillet.
Bake at 225 degrees for 2 hours.

You will be tempted to lift the parchment and peek.

Don’t do it

.

After the looooong 2 hour wait, pump up the oven temperature to 425, remove the parchment and drizzle with a touch of olive oil or melted Kerrygold. 

Bake for an additional 30-40 minutes, to brown the edges of the veggies.