It’s Tuesday, which means veggies from our CSA friends at the farmer’s market, which in turn means the produce bins are overflowing. After some consideration, and a little wine, I decided I could use five of the veggies from today’s cornucopia. If it were not so hot I would use our grill…but the oven will do just fine, thank you.
INGREDIENTS:
Potatoes
Carrots
Yellow squash
Eggplant
Large grape tomatoes, halved and quartered, depending on their size.
Fresh basil and oregano, finely chopped
Olive oil
Lime juice (I had a lime that needed to used)
Garlic, onion
Sweet vermouth
PROCESS:
Peel and slice the eggplant crosswise, salt the slices and set in colander for 30 minutes to drain.
Cut the potatoes, carrots, and eggplant into small cubes and slices. Place is bowl and mix in olive oil and fresh herbs, salt and pepper and allow to marinate for at least 30 minutes. Spread the veggies in a non-stick baking pan and place in the middle rack of the oven, set at 425 degrees. Turn occasionally until roasted.
In the mean time, cook the garlic and onions in olive oil until soft, add the tomatoes and squash, and cook for about 10 minutes, adding a splash of sweet vermouth after 5 minutes.
While the pasta is cooking add the roasted veggies and keep over low heat. Add the pasta when ready and serve, with a sprinkling of grated cheese.
COMMENTS:
DAMN…this was good. I am not a big fan of eggplant, but it added such a delightful flavor to the mix of veggies. Also, don’t stress over the timing of this…each stage can be completed independently and put together at the convenience of the pasta.
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