Calabrian Roasted Veggies with Shrimp

The veggies will be pureed for this dish. Roughly chopping them up is more than enough! Barb L.

Serves: 4


1 small eggplant, about 1 pound, peeled and diced

2-3 plum tomatoes, seeded and diced

1 red bell pepper, seeded and diced

1 small red onion, diced

4 garlic cloves, chopped

¼- ½ tsp red pepper flakes, to taste (If using Baklouti Green Chili, you might want to add an even smaller amount), optional

5 Tbsp Flying Olive Medium-Robust Single Varietal, Garlic, Baklouti Green Chili (very spicy), divided or a Combination of Choice

Kosher salt and freshly ground black pepper

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

¼ cup fresh basil, chopped, plus a few whole leaves for garnish (or in an emergency, 2 Tbsp dried)

¼ cup Italian (flat-leaf) parsley, chopped

1 pound large (21-24 count) shrimp, peeled and deveined

1 tsp ground fennel seeds

Cooked Rice or couscous, if desired


Heat the oven to 425 degrees F

In a large bowl, combine the veggies: eggplant, tomatoes, bell pepper, onion, garlic, and the red pepper flakes. Add 3 Tbsp of the Flying Olive(s) EVOO of Choice. Sprinkle with salt and black pepper. Toss to coat.

Brush a little Flying Olive EVOO on a large rimmed baking sheet. Add the veggies in a single layer. Roast, stirring a few times while cooking, until the veggies are soft and golden brown, about 45 minutes. Remove the veggies from the oven and let them cool for 10 minutes. Keep the oven on.

Transfer the cooled veggies to a food processor. Covering the hole with a clean dishtowel, puree the veggies until almost smooth. Add the Flying Olive Neapolitan Balsamic and ¼ cup of water. Continue to blend the veggies until smooth. Add the basil and parsley and pulse a few times. Leave a few flecks of the herbs. Season with salt and pepper. Transfer to a bowl. (The sauce can be make 1 day ahead and stored in a sealed container in the refrig) Bring the veggie sauce to room temperature before serving or heat until just warm in the microwave.

In a large bowl, toss the shrimp with the remaining 2 Tbsp EVOO. Sprinkle on the fennel, salt, and pepper.

Spread the shrimp in an even layer on a large rimmed baking sheet. Roast, turning once, until pink, firm, and just cooked through, about 8 minutes.

To serve, spoon some of the sauce into shallow bowls. Top with about 5 shrimp, and garnish with basil leaves. You can also serve the sauce and shrimp with rice or couscous.

Inspired by a recipe by Bobby Flay in his cookbook, Fit. Clarkson Potter (December 5, 2017).

Submitted by Barb L.