Vegetables that make me smile =)
The farmer’s market still feels like summer. Piles of nectarines, green beans, tomatoes, eggplants and an array of squashes make for a colorful display this season.
After bringing my haul home I washed the produce and paused to admire the bright, saturated hues. The summer squash had been cut in a way that made each slice resemble a little flower resting on the deep purple eggplants — a simple, cheerful arrangement that made me smile.
Roasted vegetables are a reliable favorite of mine. The roasting process concentrates flavor, softens texture and brings out the natural sweetness in summer produce.
With daytime temperatures still reaching the 90s, I like to roast vegetables early in the morning so the oven won’t heat the house during the hottest part of the day. Roasted vegetables also store well in the refrigerator, making them convenient to have on hand for salads, sandwiches or quick sides throughout the week.
To prepare this simple tray of roasted eggplant and summer squash, split each summer squash crosswise to form two flower-shaped slices. Slice the eggplants on the diagonal into 1/4″ pieces.
Arrange all slices in a single layer on greased baking sheets so they roast evenly without steaming.
Drizzle the vegetables with oil — grapeseed oil is a good choice because of its high smoke point and neutral flavor. Season lightly with sea salt, freshly ground pepper and your choice of herbs. Fresh thyme pairs beautifully with eggplant and squash; dill would also work nicely for a brighter, more herbaceous note.
Roast in a preheated 400°F oven for about 40 minutes, or until the vegetables are tender and have developed a bit of browned, caramelized color.
These are delightful served warm straight from the oven, or chilled and tossed into a salad of dark leafy greens with a splash of vinegar for contrast. They also make a tasty component in grain bowls, sandwiches, or alongside grilled proteins.
- 1 lb. long eggplants
- 1 lb. summer squash
- 6 T. grapeseed or other neutral oil
- sea salt
- pepper
- chopped fresh thyme or dried thyme
- Preheat the oven to 400°F (200°C). Spray or lightly oil two large baking sheets.
- Trim the eggplant ends and slice on the diagonal into 1/4″ slices. Trim stems from the summer squash and slice each crosswise through the center to create two “flowers.”
- Arrange all slices in a single layer on the prepared baking sheets. Drizzle with oil and sprinkle with salt, pepper and herbs.
- Bake for about 40 minutes, until the vegetables are tender and golden at the edges.