Garden, Veggie, Eggplant, Zucchini

Roast Your Summer Veggies with Herbs

Sometimes I feel as if my garden grown vegetables are too pretty to eat and my herbs to pretty to pick. The veggies collect on my kitchen table where I arrange them into magazine-style centerpieces. Eventually they start to double and triple in quantity and I’m reminded to “get on it” and get these nutrient loaded loves onto my family’s dinner plates!

I know by late August we’ve all had zucchini to last…at least a year. But with this abundantly producing plant we still have a gazillion zucchinis and now eggplants, too! So… I decided to mix it up ratatouille-style by adding some fresh garden herbs and tomatoes.  I was in desperate need of different textures and flavors so I popped in some winter squash and  jalapeños, as well.  Oven roasting these beauties is not only simple and quick but brings out their sugary best and creates a sweet soft interior with yummy darkened chewy edges. Delicious!

Let’s not forget the herbs!  They add more than just flavor to your meal. Despite the herb exclusive planters on my patio, I tend to slack in this area, but adding culinary herbs to our everyday dishes is just one way of introducing these healing and medicinal botanicals into our lives.  Herbs help us digest our food, purify our body, and enhance our immune system. The herbs in this recipe; basil, rosemary, sage, and thyme are all powerfully aromatic and uplifting. Their aroma’s will capture your attention as you brush by them in the garden, calling out to you to invite them in for dinner. Please do so! You will taste the love they infuse into your meal. I know I do!

This dish is a fantastic dinner side, but will also be wonderful as leftovers tossed into an omelet or frittata for breakfast!


Ingredients

  • 1 medium zucchini – 1 lb
  • 1 eggplant – 1 lb
  • 1 small winter squash – 1 lb
  • tomatoes – 1 lb
  • 6-8 jalapenos
  • 3-4 tbls of fresh herbs chopped ( 3 tsp dried)
    • basil
    • rosemary
    • sage
    • thyme
  • 3 tablespoons olive oil
  • 1/2 tsp himalayan or sea salt
  • Ground pepper – a few grinds

Instructions

  1. Chop or mince your fresh herbs and jalapeños.  Place them into a large bowl with olive oil, salt and pepper.
  2. De-seed your tomatoes and cut into 1 inch chunks, along with your zucchini, eggplant and winter squash. Add to the large bowl, tossing after each addition.
  3. Place single layer on a large baking pan lined with unbleached parchment paper.
  4. Bake at 425 for about 25-30 minutes or until fork tender. Broil for and additional 5+ minutes watching closely until the exteriors have become darkened to your liking.

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