kris created a fantastic dinner for us using almost entirely farmer's market goodies and our home grown basil (which, i must mention, is HUGE. i'm so proud of it).
we'd been eating a lot of heavy, starch-tastic dinners lately so it was really nice to have these light and fresh vegetable towers in our tummies instead. slightly roasted slices of eggplant and zucchini with fat slices of heirloom tomato and basil all topped off with another drizzle of balsamic vinaigrette (kris's plating was excellent). and because we just can't have a meal without carbs we had mini garlic english muffins too. this makes a lot of little stacks, eat a bunch of them as an entree or have them as a side.
eggplant and zucchini stacks
ingredients:1 medium eggplant, sliced
2 medium zucchini, sliced1-2 ripe heirloom tomatos, sliced (and maybe halved, depending on the size of your eggplant)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
12 fresh basil leaves
preheat oven to 425°F
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
12 fresh basil leaves
preheat oven to 425°F
slice the eggplant and zucchini into 1/2 inch pieces and place in a single layer on a lightly oiled baking sheet.
in a small bowl combine the olive oil, vinegar, salt, and pepper. brush on one side of the eggplant and zucchini.
in a small bowl combine the olive oil, vinegar, salt, and pepper. brush on one side of the eggplant and zucchini.
bake the eggplant and zucchini slices for about 10 minutes. turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes.
to serve, make stacks of eggplant, zucchini and tomato slices in any order you want. top with a basil leaf, and finish with a final drizzle of the olive oil mixture.
-d
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