I have been a member of GWCSA for four years. My membership supports Garden of Eve, gives me a chance to meet some of my neighbors, and introduces me to all kinds of vegetables I have never seen in the produce aisle of my local grocery store. Eating seasonally has also taught me so much about the environment and how even slight changes in temperature or rainfall can impact our food.
However, eating seasonally is kind of like watching RHOBH, I love it, I will never stop doing it, but it can be a little monotonous sometimes.
I experiment with veggies as much as I can, but when I am in a race against ripeness to use up produce, I have a few tried and true recipes I rotate to make sure I don’t let all the love and labor that went into my food go to waste.
This recipe, combined with the Tamarind Steak and Dressed Mesclun, is a typical weekend brunch/dinner combo when I need to use up produce. Both recipes are incredibly versatile and perfect for using up ingredients you already have.
NOTE: I don’t have a grill because I’m not trying to burn my apartment from the balcony down. If you do, please cook this recipe on the grill and let me know if it’s good! I think that it will be, but cannot test it myself.
This recipe will work with any fruit or vegetable that you can roast or grill. However, if you are cooking different kinds of vegetables, work in batches to account for the various cook times, and make sure to pull them off the heat and dress them as soon as they are done. If you are cooking on the grill, you can dress them right over the coals, just before pulling them off of the heat.
Save any extra dressing you have for your Tamarind Steak marinade.
Roasted Summer Vegetables
Preheat oven to 400 degrees.Clean vegetables, discarding stems and inedible or tough ribs and ends, and cut into bite sized pieces. I used spring onions (tops and bottoms), bok choy, zucchini, summer squash, assorted peas in the pod, and carrots (not a spring vegetable but they were in my fridge and needed to be used).
Pairing vegetables with similar cooking times, toss in a bowl of olive oil with a pinch of salt per handful of chopped vegetables. I worked in batches from longest to shortest cook time. My first batch was carrots and the bottoms of the spring onions. My second batch was zucchini and summer squash. The last batch was actually two batches because they were so leafy and took up a lot of pan space: bok choy, peas, and the green ends of the spring onions.
Place your oiled and salted veggies on large, non-stick roasting pans and roast until the vegetables are just fork tender.
Pull out of the oven and, using a basting brush, dress with Miso Lime Dressing. Serve over a bowl of brown rice, or any other grain you want, and an egg on top. This picture has a hard boiled egg because it was the most photogenic, but any style of egg will do. Soft boiled, poached, or over easy eggs would be my preference! Also, if you have leftover chicken you could shred or chop up, toss that in the bowl too!
Miso Lime Dressing
3 Tbs olive oil
1 Tbs white miso
1 tsp grated ginger
1 tsp sesame oil
2 Tbs lime juice
Whisk ingredients in a bowl.