Roasted Vegetable Salad
Around this time of year, it seems that all the locavore can find at Weshop are root vegetables. Squash, potatoes, and onions fill my fridge. There aren’t any fresh summer vegetables to be had, and it seems like I’m running my own root cellar.
Don’t get me wrong—I love my eggplant, butternut squash, and parsnips, and there is nothing more delicious than roasted cauliflower and turnips (that’s my dinner tonight). Nonetheless, if I remain devoted to local eating, I foresee the long winter months in front of me will be chock full of hearty roasted vegetables, which seems a bit overwhelming as well as monotonous.
I made this salad this previous summer with fresh tomatoes and vegetables from the local farmers market. Recently, I realized that a fresh salad isn’t season-specific and is a great way to get a light, summery meal among the seemingly endless spread of heavy root vegetable dishes ahead of me. It does require some imported cherry tomatoes, but I guess I can’t have every ingredient be local. I can, however, have this salad.
Squash and Eggplant Salad
1 pint medium pattypan squash (about 20), quartered
2 medium turkish or other eggplant, cut into 1 inch cubes
1 pint cherry tomatoes (heirloom if possible, but not necessary) halved
6 fresh basil leaves, chiffonade
Pepper-tarragon spice blend
Aged balsamic vinegar
Extra virgin olive oil
Fleur de sel (or sea salt)
Fresh ground pepper
1. Preheat oven to 425 F.
2. Toss squash and eggplant in olive oil and season generously with pepper-tarragon blend, salt, and pepper.
3. Lay squash and eggplant in one layer, cut side down, on foil lined pan.
4. Roast for approximately 25 minutes until vegetables start to soften and brown.
5. Let cool to room temperature.
6. Toss with tomatoes, place in serving dish, sprinkle with basil chiffonade, season with more pepper-tarragon, and drizzle with Balsamic vinegar.