Well, after being gone for three days, my garden has exploded. Sadly, not just in vegetables but weeds too. I frantically weeded late in the evening yesterday. It will take me a few evenings to catch up, but I think I can do it. Best of all though, everything is growing wonderfully. After last year's garden disaster because of too much rain, this is a welcome relief.
I picked radishes, beet greens, snow peas, lettuce and spinach. There are blossoms on eggplant, tomatoes, tomatillas, peppers, cantaloupe and zucchini. The leeks and fennel are coming along nicely too. It is a beautiful garden in spite of the weeds.
So, in honor of my upcoming vegetable onslaught, I thought I'd share this recipe from Vegetarian Times. Although it calls for grilling or broiling, I have also oven-roasted vegetables, and they're delicious.
Roasted Vegetable Salad
- 3 Tbs. canola oil
- 1 serrano chile (optional), seeded and chopped (2 tsp.)
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. minced fresh ginger
- 1 medium Vidalia onion, sliced (1 1/2 cups)
- 1 medium red bell pepper, sliced (1 1/2 cups)
- 1 medium eggplant, sliced lengthwise (3/4 lb.)
- 1 medium yellow squash, sliced lengthwise (1/2 lb.)
- 3 medium portobello mushroom caps, gills removed (1/2 lb.)
- 1/4 cup coarsely chopped fresh parsley
- 2 Tbs. lime juice
- Preheat broiler or grill. Coat baking sheet with cooking spray, if broiling. Combine oil, serrano chile, garlic, and ginger in large bowl. Season with salt and pepper. Add onion, bell pepper, eggplant, squash, and mushroom caps; toss to coat.
- Place vegetables on prepared baking sheet or grill, and broil or grill 8 to 12 minutes, or until cooked through, turning once. Transfer to platter or bowl.
- Sprinkle vegetables with parsley and lime juice, and season with salt and pepper.