CARAMELIZED, ROASTED VEGETABLES

CARAMELIZED, ROASTED VEGETABLES

Caramelized, Roasted Eggplant, Zucchini and Tomatoes with Garlic and Olive Oil

From time to time, I search food blogs to find enticing, unusual recipes. I hit the jackpot when I found this one. It comes from Gourmand in the Kitchen blog, which you can get to by clicking here I decided to make the recipe exactly according to the one on the blog and had wonderful results. Of course, I had to add my own touch to the finished canning jars by using one of my faces for the label. Too bad my penmanship is so bad but at least it looks hand made. Another good thing about this recipe is that it is perfect for a winter diet, which a lot of us are on in January and February at least. Some may want to spoon it over a baked potato or pasta, but I found it to be delicious over lettuce in a salad, or just out of the jar.

I want to make it clear that even though I sterilized the jars in boiling water, I did not officially can the vegetables. If you decide to use canning jars, be sure to tell the recipients that they should be kept refrigerated and eaten within a week.

I Love the Way the Jars Look All Lined Up

The Flavor Improves After 48 Hours but I Didn't Wait That Long to Try!

I Found An Old Picnic Basket at the Flea Market and Painted Girl and Saying with Acrylic Paint

All Ready to go to The Le Petit Supper Club

If you are wondering where these jars are going, well, to my special friends at the Le Petit Supper Club as a New Year's gift. We consider our Supper Club to be one of the best kept secrets in Roanoke. Our theme for January was soups and sandwiches. I was worried about staying on my diet but was thrilled to find one of the best sandwiches I’ve ever eaten and it is actually good for you! It was created by James Priestley, who has recently moved to Roanoke from Portland, Maine. The sandwich includes a strange combination of ingredients that I did not think would work but I was wrong.

James' Healthy Tempeh Stackups

Close-up of Interior of Sandwich

So here is the recipe (James says it is not a recipe but a concoction) for the marinated vegetables and the ingredients for the sandwich. He also didn’t give them a name but I did..”Healthy Tempeh Stackups”

Healthy Tempeh Stackups

Toasted sprouted grain bread, swiss cheese, grainy hot mustard, prepared horseradish, 3 grain tempeh sauteed in sesame oil with coarse red pepper and a sprinkle of soy sauce, sauerkraut, sweet red pepper, sliced red onion,baby bella mushrooms sauteed in olive oil, butter, and paprika, spinach just lightly collapsed in hot olive oil (sauteed) and sprinkled with balsamic vinegar, the top slice of toasted bread brushed with extra virgin olive oil, 3 sprout mix or alfalfa sprouts and love!

One more minor but important note regarding the tempeh: place it upon a cutting board and slice it laterally before sauteeing it in the skillet. The freshly cut surface will absorb whatever flavors you care to add much more readily than the outside surface, and it cooks in half the time.

Roasted Vegetables All Ready for the Oven

RECIPE: Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme

INGREDIENTS
• 4 medium zucchini, thinly sliced into rounds
• 3 small eggplants, thinly sliced into rounds
• 6 or 7 medium sized tomatoes, quartered or sliced into rounds depending on size (or alternatively 1 basket cherry or grape-sized tomatoes, halved)
• 4 large fresh thyme sprigs
• 6 garlic cloves, unpeeled
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 cup / 240ml (or more) extra virgin olive oil
INSTRUCTIONS
1. Preheat the oven to 350 degrees (180 C).
2. Arrange the zucchini, eggplant and tomatoes on a large rimmed baking sheet. Scatter the leaves from 2 thyme sprigs and garlic cloves over. Drizzle with some of the olive oil, then sprinkle with coarse sea salt and freshly ground black pepper.
3. Roast for about 45 minutes or until tender, turning the vegetables over occasionally; until they shrink slightly but are still plump and moist.
4. Layer the hot vegetables, peeled roasted garlic cloves and remaining fresh sprigs of thyme, into into sterilized jars, filling them to the very top. (You can use one large jar or a few smaller ones.)
5. Cover the vegetables completely with the rest of the extra virgin olive oil and put the lids on tightly.
6. Put the jars aside until they’re cool.
7. Refrigerate at least 48 hours to allow the flavors to develop. Bring to room temperature before using.
Preparation time: 30 minute(s)
Cooking time: 45 minute(s