Vegetables that make me smile =)
It’s still looking like summer at the farmer’s market.
Nectarines, green beans, tomatoes, eggplants and squashes of all kinds.
As I was washing my vegetables after getting back from the farmer’s market, I had to stop and admire their deep, bright colors. Then it struck me how the shape of the summer squash made them look like flowers laying atop the eggplants. That made me smile.
I am in love with roasted vegetables. Roasting vegetables always seems to make them taste so good.
With our warm weather, still up in the 90’s though, I thought it best to roast them earlier in the morning and not heat up the house. They keep well for later, and it’s always handy to have good vegetables ready to eat.
Split each summer squash crosswise into two flower shaped slices and cut the eggplants into 1/4″ diagonal slices.
Place them all in a single layer on greased baking sheets.
Drizzle on some oil. I prefer to use grapeseed oil for roasting since it has a high smoking point.
Sprinkle with a little sea salt, pepper, and herbs. Thyme is my favorite, but I think dill would be good too.
Roast for about 40 minutes at 400 degrees until they’re tender.
They’re delicious warm out of the oven, and also cold, in 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 ends off eggplants and cut into ¼" diagonal slices.Trim stems off 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. Sprinkle with salt, pepper and herbs.
- Bake for 40 minutes or so until vegetables are tender and browned.
