Thursday, June 24, 2010

Fresh Produce

Originally uploaded by thatgirljj
I'm really excited we're starting to get veggies from the garden! Last weekend I pulled out some chiles to make chicken chili. And today we have some eggplants as well, the striped ones are fairytale eggplants and they're meant to be harvested when they're young and tender. The longer one is an heirloom chinese eggplant.

Dinner tonight is going to be my husband's favorite salmon cake recipe, with anaheim chiles subbed for the bell peppers, and roasted eggplant on the side. My basic roasted vegetable recipe can be made with almost anything, it's as amazing with eggplant as it is with cauliflower.

Basic roasted veggies

Any quantity of fresh veggies, cut into chunks. Options include everything from bell peppers to cauliflower to root vegetables to squash. Mix and match according to your imagination and what you have available.
Olive oil
Salt & freshly cracked pepper

Preheat the oven to 375 degrees. Throw the veggies in a bowl and drizzle olive oil over the top. Toss thoroughly. Sprinkle with salt & pepper. Oil a roasting pan using either using a cooking spray, or coating it with a brush. Throw the veggies in the pan, roast for 30-45 minutes (depending on the size of the chunks and density of the veggies, large pieces of sweet potato will take longer than thin slices of zucchini). Vegetables should be starting to brown around the edges.

For mediterranean vegetables (like eggplant) sprinkle with some parmesan cheese halfway through roasting or deglaze with a tiny sprinkling of balsalmic vinegar at the end.

If you wanted more of an chinese feel (green beans anyone?), you could use peanut oil with a dash of sesame oil and add 5 spice powder along with the salt and pepper.

No comments:

Post a Comment