Versatile Summer Vegetables

Vegetable Ingredients:

• Eggplant, cut in round slices

• Summer squash, cut in round slices

• Shallots, cut lengthwise

• Minced garlic

• Olive oil

• Balsamic Vinegar

• Thyme

• Rosemary

Directions:

1. Preheat oven to 400ºF

2. Place sliced vegetables in bowl and mix vegetables thoroughly with olive oil, minced garlic, and thyme

Directions for roasting in oven listed below, otherwise, can use same preparation methods above for grilling

1. Place vegetables on baking sheet in one even layer

2. Roast in oven for 30-45 minutes until golden brown and when shallots are tender

3. Once cooked, drizzle balsamic vinegar and top with thyme and rosemary

   
   

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Salad + Dressing Ingredients:

• Argula

• Optional: watercress, nuts/seeds

• ½ cup extra virgin olive oil

• ¼ cup champagne vinegar (can substitute with white wine vinegar)

• 2 teaspoons Dijon mustard

• 2 teaspoons balsamic vinegar

• 1-2 cloves of minced garlic

Directions:

1. Add salad dressing ingredients to a mason jar

2. Shake salad dressing ingredients in jar well

3. Drizzle over greens (arugula) and let marinate while preparing other food items so greens absorb dressing

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Can use the vegetables and arugula to:

• Increase nutrient composition of a burger

• Create a warm sandwich (I added the ingredients to a ciabatta bread and topped with fresh mozzarella) 

• Top a whole grain (quinoa, brown rice, farro, couscous, pasta) to make a summer vegetable bowl