Roasted Vegetable Medley

My garden seems to be overflowing at this point of the summer, so I am constantly looking for new and healthy ways to prepare and serve the extra vegetables. This impromptu recipe is definitely a winner; very few supplies are needed and it is a breeze to prepare. Roasting this tasty dish will have your kitchen smelling delicious in a matter of minutes, then you get to enjoy the wonderful melding of flavors in each bite!

Ingredients:

2 (6-8 inch long) Ichiban eggplant (use 2 medium if using the shorter rounder variety)

3 teaspoons sea salt, divided use

1 (8-inch) zucchini

2 medium yellow squash

12 large grape or cherry tomatoes

1 medium yellow onion

5 garlic cloves

2 green chili peppers

3 tablespoons olive oil

Slice eggplant into ¼-inch thick rounds. (If using large round eggplant, cut into 1-inch chunks.) Place in a single layer on a bacon rack or in a colander. Sprinkle with 1 ½ teaspoons of salt. Set aside for 30 minutes. Rinse and drain in a colander.

Heat oven to 400 degrees. Cut zucchini and yellow squash into 1-inch chunks, the tomatoes in half lengthwise, the onion into petals, the garlic cloves into slices, and the chili peppers into thin strips (removing pepper seeds if desired). Place all in a large bowl. Add rinsed and drained eggplant then toss.

Drizzle with olive oil. Sprinkle with remaining 1 ½ teaspoons of salt. Toss to evenly coat. Spread onto a large foil-lined rimmed baking sheet.

Bake for 55-65 minutes, stirring every 15-20 minutes or until vegetables are soft and edges just begin to brown.

Divide into individual serving dishes. Serves 4 as a main course or 6 as a side dish. Enjoy!

I like to use a sea salt grinder, which takes about 12 turns for a teaspoon of salt. Adjust for your grinder accordingly or measure with a teaspoon.

Other vegetables may be added or substituted according to availability or taste preference. Suggestions: Butternut squash, red or green bell peppers, jalapeno peppers, etc.