Summer Roasted Vegetables
1 small – medium eggplant
3/4 of a large green pepper
1/2 pint cherry tomatoes
1 leek or 6 scallions sliced (tender white and light green)**
2 cloves of garlic chopped
1-2 ears of cooked corn cut from the cob
Olive oil
Kosher salt to taste
Pre heat the oven to 425. Line a baking sheet with parchment paper
Peel the eggplant and cut into thick strips cut the strips into 2” pieces Place the eggplant
into a medium bowl and add a Tablespoon or two of oil to coat.
Sprinkle with salt and toss. Turn onto the prepared baking pan and roast until the
edges are deep brown.
Remove from the eggplant from the pan onto a platter
Slice the pepper and cut the strips into 3 pieces. Add the pepper to the bowl and coat with a Tablespoon of olive oil and sprinkle with salt. Roast until golden and tender. Remove to the platter.
Cut the cherry tomatoes in ½ if larger, cut into quarters. Place the tomatoes into the bowl and add the leek or scallions and garlic, sprinkle with salt. Toss together and roast.
Return all the roasted vegetables to the pan adding the corn. Gently toss together. Roast an additional 5 minutes, just until all the vegetables are heated through. Serve hot or at room temperature.
*Add sliced zucchini when available
**Save leek top for stock
