Our Fall CSA-farm veggie deliveries began last week, and it's a veggie marathon around here now! Our daughter, home from school - and in dire need of good home cooking - specified each facet of this dish. A savory, more modern take on a classic, it's a great way to tackle the CSA box. Gentlemen - start your veggies!
1 eggplant, cubed
1 red pepper, cubed
2 tomatoes, cut in wedges
1 zucchini, cubed
1 leek, diced
3 cloves garlic, chopped
2 palmfuls lemon balm, minced
1 Tbsp fresh rosemary, chopped
2 Tbsp olive oil
4 oz herbed goat cheese, sliced into about 5-6 pieces
Preheat oven to 425F. Toss all the veggies in a large bowl and toss with the oil.
Tip veggies into two jelly roll parking pans and shake out to a single layer of veggies distributed evenly. Roast for 30 minutes. Turn veggies over with a spatula, salt and pepper to taste, and roast another 20-30 minutes, until veggies are well browned and very fragrant.
Tip veggies into a serving platter and top with goat cheese slices.
Serves 6 as a side dish.
Cook's note: you can add a can of drained chick peas and make a super vegetarian main dish, which would serve four. Of course you can substitute in your favorite veggies.
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