Seafood with Roasted Vegetables
A warm dish where seared seafood meets vegetables roasted to a deep, almost smoky softness. Eggplant and zucchini are roasted with garlic and thyme tucked inside, and sweet peppers are taken to a char before being peeled – that’s how their concentrated, faintly caramel sweetness comes out.
The recipe comes from the well-known chef Yuriy Rozhkov and is built on Mediterranean logic: grilled vegetables, seafood, olive oil, balsamic. Cilantro and fresh salad leaves go in at the end for contrast with the seared components. A knob of butter at the end of cooking gives the seafood a silky finish.
Keep in mind: It’s best to roast the vegetables ahead and just reheat them in olive oil before serving.
- Don’t overcook the seafood: 5 minutes is enough, or the shrimp and squid turn rubbery.
- Be sure to keep the peppers in a closed bag after roasting – the steam loosens the skin.
Serve warm, while the seafood is juicy. Add the balsamic glaze just before serving.
Part of Mediterranean cuisine — 20 more recipes in the section.
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Ingredients
Instructions
Wash and prep all the seafood (peel the shrimp, cut the squid into rings).
Make a lengthwise slit in the eggplant and zucchini and tuck in a clove of garlic and a thyme sprig. Place on a rack with the peppers and roast at 200 degrees C (400 degrees F) for about half an hour. Once the peppers darken, tie them in a bag, let them cool, and remove the skin and seeds. Peel the roasted eggplant. Cut all the vegetables into large pieces.
Sear the seafood for 5 minutes on a heated skillet with oil. At the end, add the butter and stir. Add to the hot vegetables along with the cherry tomatoes, salad greens, onion, and cilantro. Drizzle with oil and balsamic, season with salt, and serve.
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