With the northeastern farmers' markets in full-swing I thought I would stop in today with a quick tidbit about vegetable roasting. At this time of year there are dozens and dozens of amazing vegetable recipes at our fingertips. Everywhere I look I am inspired by wonderful ideas for exciting new preparations. But, sometimes I just want to make simple traditional roast vegetables. This means, putting them in the oven and letting the heat draw out their delicious flavor. To that end, here are some of my favorite ways to roast summer vegetables. If you ideas on how to roast vegetables that you'd like to share, please let us know!
Naptime's Vegetable Roasting Rules
1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
1. Heat oven to 250. Line a 18x13 jelly roll pan with aluminum foil.
2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
4. Sprinkle a dash of salt over all the tomatoes and garlic.
5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
6. Serve with fresh mozzarella and basil, or however you like.
Roasted Eggplant with Pine Nuts
1 large eggplant, cubed
1/4 cup pine nuts, toasted
1. Preheat oven to 400. Line a 18x13 jelly roll pan with aluminum foil.
2. Toss cubed eggplant with olive oil and spread evenly on the pan. Roast for 45 minutes or until eggplant is soft and brown. Toss once during roasting.
3. Remove from sheet, toss in a bowl with pine nuts and a little more olive oil and salt. Serve.
2 lbs. large zucchini, cut into quarters
1. Preheat oven to 450. Line a 18x13 jelly roll pan with aluminum foil.
2. Toss zucchini with olive oil and place skin side down on pan. Sprinkle with Kosher Salt.
3. Roast for 10 minutes. Flip the zucchinis over and roast for another 10 minutes or until zucchinis are browned and softened.
4. Season with a drizzle of balsamic vinegar and serve.