Roasted Mediterranean Veggies
Mom always said to use the very best ingredients that you can afford when you cook. Today we might say, “If you can’t grow your own, then do your best to ‘Buy Fresh, Buy Local’”. This seasonal side dish is made almost entirely of produce and herbs from the RavenOak gardens and the local farm stand. The only imported items are the olive oil, vinegar, salt and pepper. Bursting with garden fresh flavor, this will pair wonderfully with grilled fish or pork tenderloin. Try serving along with a bottle of white bordeaux.
~ submitted by Glyn
For the Roasted Veggies:
1 long asian eggplant, sliced 1/2 inch thick
1 green pepper, cut in 1/2 x 1 inch pieces
1 sweet red pepper, cut in 1/2 x 1 inch pieces
12 small crimini mushrooms, whole
1 medium white onion, cut in 1/2 inch slices
6 roma tomatoes, cut in 1/2 slices
Preheat oven to 450. Line 2 baking sheets with foil. Arrange veggies in single layers. Drizzle with olive oil. Roast veggies for 12-15 minutes, turning once. Cool.
For the Vinaigrette
4 oz olive oil
2 oz white wine vinegar
1 small clove garlic, minced
1/4 tsp dried mustard
1/4 tsp salt
1/8 tsp ground white pepper
1 tbs each chopped fresh basil, tarragon and oregano
Place the roasted veggies in a serving dish. Stir together with 1/3 to 1/2 of the dressing. Serve at room temperature.