Here is a nice non-meat side dish or appetizer that you can easily whip up. Roasting the vegetables first in the oven adds a deeper flavor profile. This is great next to a grilled chicken breast or a sandwich!
Process:
Pre-heat your oven to 400 F / 200 C. Wash and slice your eggplant and squash. You want them to be about 1/4 of an inch wide and even thickness so they roast evenly. Add a splash of olive oil to your baking trays and add your slices of vegetables. Sprinkle them with salt and black pepper and roast for about 20 minutes until nicely browned.
When the veggies are roasting, we have time to make a simple red sauce. Dice 1/2 an onion and put in a low pan with 1 T of olive oil. After 3 minutes, put in 2 peeled garlic cloves and a few fresh basil leaves. Cook for 2 minutes and then add your pureed tomatoes. Let this cook for about 10 or 15 minutes until nicely reduced. Add a pinch of salt and black pepper.
Cover the bottom of a baking dish with a thin layer of sauce. Arrange your roasted veggies in the dish.
And then top with the grated cheese and breadcrumbs. Bake this at 400F / 200C until it's heated through and the top is nicely browned.
Ingredients:
1 eggplant
1 yellow squash
1 green squash
1 or 2 T olive oil
1/2 cup gruyere cheese
28 oz tomato puree
1/2 medium onion
2 cloves garlic
handful of fresh basil leaves
1 T olive oil
Song: Pharrell Williams - Take it off
Process:
Pre-heat your oven to 400 F / 200 C. Wash and slice your eggplant and squash. You want them to be about 1/4 of an inch wide and even thickness so they roast evenly. Add a splash of olive oil to your baking trays and add your slices of vegetables. Sprinkle them with salt and black pepper and roast for about 20 minutes until nicely browned.
When the veggies are roasting, we have time to make a simple red sauce. Dice 1/2 an onion and put in a low pan with 1 T of olive oil. After 3 minutes, put in 2 peeled garlic cloves and a few fresh basil leaves. Cook for 2 minutes and then add your pureed tomatoes. Let this cook for about 10 or 15 minutes until nicely reduced. Add a pinch of salt and black pepper.
Cover the bottom of a baking dish with a thin layer of sauce. Arrange your roasted veggies in the dish.
And then top with the grated cheese and breadcrumbs. Bake this at 400F / 200C until it's heated through and the top is nicely browned.
Ingredients:
1 eggplant
1 yellow squash
1 green squash
1 or 2 T olive oil
1/2 cup gruyere cheese
28 oz tomato puree
1/2 medium onion
2 cloves garlic
handful of fresh basil leaves
1 T olive oil
Song: Pharrell Williams - Take it off
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