Summer Roasted Vegetables : A recipe

Summer has really kicked in! The garden is overflowing with bounty and the season has just begun. Most of my tomatoes are still green and my eggplants are barely a few inches but there is still bounty to enjoy.
With all of these exciting colors appearing amidst the greenery of the garden it is easy to get overwhelmed with the pressure to make something complex and unique.

When you pick sun-kissed veggies all you really need to do is season and roast. Roasting the veggies like this allows for their natural sweetness to emerge. Adding a touch of seasoning and evoo (extra-virgin olive oil) respects the beauty of nature by enhancing all her flavors. Also it’s super quick and easy if you’re not feeling an extended kitchen adventure. Simply pair with bread or cheese or whatever you like to have with roasted veggies.

Peter Pan squash, San Marzano tomatoes, long eggplant

Ingredients

• 3-4 Vegetables

• 3 tbs Extra virgin olive oil

• 1 tbs Himalayan pink salt

• 1 tsp Cracked black pepper

• 1 tsp sweet paprika

Salt, pepper, paprika

Cut veggies

RECIPE:

Peel and slice eggplant (peeling them removes their bitterness- if you like the skin by all means leave it on)

Sprinkle salt over eggplant to draw out the moisture, let rest 10 minutes

Cut remainder of veggies into bite sized chunks. Toss with evoo and seasoning

Roast in 400° oven for 10 mins on each side. Serve.