Yesterday was the first official day of Summer! It was also Summer solstice – the longest day of the year. Despite these facts, I’m nearing the end of my Summer CSA. Only 2 more weeks left. Thank goodness for the Fall subscription!
- butternut squash (I could have sworn this was a Fall veggie)
- watermelon (the cutest!)
- green peppers
Remember the mini watermelon from last week’s box? I chopped that up and soaked it in vodka for a boat ride. It made for a deliciously good time. I may or may not be using this week’s melon for the same thing.
I also made the Sweet & Spicy Salsa again. I’ve been putting it on my grilled chicken and even my eggs for breakfast. It’s quite versatile.
So, confession time. I’ve never actually cooked with eggplant…until tonight. Eggplant is surprisingly easy to work with. Here’s a little snack/appetizer I made before dinner.
Roasted Eggplant and Tomato Stacks
- 1 small eggplant, sliced
- 2 tomatoes, sliced
- olive oil, for drizzling
- goat cheese, for topping
- balsamic vinegar, for drizzling
- Preheat oven to 400*. Place eggplant and tomato slices on a plan lined with a Silpat or foil. Drizzle with olive oil.
- Roast for 20 minutes, turning once.
- Place sliced vegetables on a plate, drizzle with balsamic vinegar, and top with crumbled goat cheese. Serve warm.
Voila! It’s too easy not to make. If you crumble the goat cheese atop the stacks right away, it melts just a little and becomes so creamy. Enjoy!
While you’re cooking, listen to this song:
Favorite roasted vegetable?
Did you love the song?