Friday, August 23, 2013

Roasted Vegetable Medley

I found this recipe on Pinterest (which appears to be torn from a magazine) and thought it would be the perfect recipe to modify to fit my CSA needs.
yield: 4 servings

1 eggplant
2 patty pan squash
2C sliced mushrooms
1 tsp sea salt
1 tsp black pepper
1/2C olive oil
1/4C red wine vinegar (I used the garlic infused red wine vinegar from GreatValue)
1/2C fresh basil, ripped into small pieces

  1. Preheat oven to 475 degrees.
  2. Cut eggplant and squash into cubes, about 1".
  3. In a medium bowl, toss eggplant, squash, mushrooms, salt, pepper, and olive oil together until vegetables are well coated.
  4. Spread mixture evenly in a 9x13 baking dish.
  5. Roast for 30 minutes, stirring every so often to prevent burning on one side.
  6. Remove from oven.
  7. Transfer mixture to large bowl.
  8. Add vinegar and basil, tossing until well combined.
  9. Serve over your choice of grain (I used Pedon Italian 5 gran).
  10. Enjoy!

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