Sometimes, simple is best.
I picked up these gorgeous eggplants at a local farmers market about a week ago and considered making baba ganoush with them (what else to do with all those eggplants?) but I just couldn’t bring myself to attack them with a food processor once they were roasted. They were just too beautiful. I mean, just look at them.
So I thought, “Why not showcase these beautiful colours in a simple dish?” Honestly, when food is in season it barely requires doctoring from a recipe because it’s just so fresh and flavourful that it seems like a crime to smother it with harsh spices. And what better method than roasting to coax out the natural flavours and soften the texture ever so slightly of these veggies?
Even though summer appears to be coming to an end (sadly), it’s not over yet! You can still enjoy the beautiful produce that’s emerging from your local farms! This combination of vegetables (tomatoes, eggplant and peppers) reminded me of a deconstructed ratatouille or marinated vegetables you would see in an antipasto platter, but I encourage you to get creative and roast your favourite local veggies! If you have access to a grill or BBQ – fire it up!
Roasted Summer Vegetables
- assorted summer veggies (cherry tomatoes, eggplant, peppers, zucchini, red onion)
- 1-2 tbsp. extra virgin olive oil + drizzle to garnish
- 2-3 garlic cloves, minced
- 3 tbsp. chopped parsley
- 4-5 springs thyme
1. Slice vegetables (eggplant, peppers, zucchini) into thin slices (about 1/8″-1/4″ thick). Place on a cookie sheet in a single layer (you will probably need 2 trays). Drizzle with olive oil and season generously with salt and pepper.
2. Roast vegetables in a 350 degree Fahrenheit oven for 30-45 minutes until vegetables are tender. Keep an eye on them to ensure they don’t get too crisp (otherwise you end up with vegetable chips, which admittedly are quite tasty, but not really the texture you want in this dish).
3. Toss in minced garlic and scatter cherry tomatoes on top of veggies and allow to cook for 5-7 more minutes.
4. Remove from oven when the skins of the cherry tomatoes have split and are bubbling. Mix in thyme and parsley while still hot. To serve drizzle a little extra olive oil on top if needed.
What can you do with the leftovers? I turned it into a salad by topping baby spinach with the roasted veggies along with avocado and some hemp seeds. Make a simple dressing of balsamic and good olive oil and you’re good for dinner! You could also mix these roasted veggies with quinoa for a hearty vegetarian side dish or light meal that contains protein.