Vegetables that make me smile =)
The farmer’s market still feels like summer. I came home with nectarines, green beans, tomatoes, eggplants and a variety of summer squashes.
While rinsing everything, I paused to admire the intense colors and shapes. The scalloped cross-sections of the summer squash looked like little flowers resting on the glossy eggplants. It was a simple moment that made me smile.
I love roasted vegetables—roasting brings out a concentrated sweetness and a satisfying caramelized edge. With temperatures still in the 90s, I like to roast early in the morning so the oven doesn’t heat the house. Roasted vegetables keep well and are handy to have ready for meals or snacks.
To prepare these, slice the summer squash crosswise through the center so each piece forms a flower-like shape. Cut the eggplants into 1/4″ diagonal slices so they roast evenly.
Arrange all the slices in a single layer on greased baking sheets so they brown instead of steaming.
Drizzle with oil—grapeseed oil is a good choice for roasting because of its high smoke point. Sprinkle with sea salt, freshly ground pepper and fresh or dried herbs; thyme is a favorite, and dill would also be tasty.
Roast at 400°F (200°C) for about 40 minutes, until the vegetables are tender and beginning to brown. They are wonderful warm from the oven or chilled and tossed into a salad of dark greens with a splash of vinegar.
- 1 lb. long eggplants
- 1 lb. summer squash
- 6 T. grapeseed or other oil
- sea salt
- pepper
- chopped fresh thyme or dried thyme
- Preheat oven to 400 degrees. Spray two large baking sheets with non-stick spray.
- Trim the ends off the eggplants and cut into 1/4″ diagonal slices. Trim stems off the summer squash and slice each crosswise through the center to create two “flowers.”
- Lay all slices flat in a single layer on the baking sheets. Drizzle with oil and sprinkle with salt, pepper and herbs.
- Bake about 40 minutes, until the vegetables are tender and nicely browned.