Thursday, July 29, 2010

Roasted eggplant&things and potatoes

for veggies:
1 eggplant, peel and brown bruised bits cut off
2 green UFO-shaped summer squash
1/2 head cauliflower
5 cloves garlic, smashed and coarsely chopped
1/2 c olive oil
1/4 c old red wine that's been in the fridge for a couple weeks
rosemary pulled off 3-4" of stem
4 medium-small farmer's market tomatoes, quartered
generous salt and pepper

Cut non-tomato veggies into bite-sized pieces and put in a large bowl with garlic. Mix oil, wine, and rosemary in a small bowl, pour over the veggies, and toss well. Dump into a 9x13 pan, gently stir in tomatoes, and sprinkle salt and pepper on top. Roast at 400F for 40 min, stirring occasionally.

for potatoes:
5 3" fingerling potatoes, cut into bite-sized pieces
3 T olive oil
rosemary pulled off 1-2" of stem
more salt and pepper

Combine potatoes and dressing in a loaf pan. Roast at 400F for 40 min, chuffing (vigorously shaking to soften up the potatoes' interior) partway through.

Serve with Israeli couscous with arugula, bread and Boursin, Toni's fennel and dumpling soup, and red wine. Yep, my house is pretty great.

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