The season for our Seasonal Veggies is almost over! It is amazing to look back over the last four months and realize that I have not cooked meat…at all…and it hasn’t even been a big deal. I’ve really enjoyed it, actually! We’ve had a handful of meaty meals while dining out– like Mrs. Wilkes to-die-for fried chicken and Outdoor Salami Sandwiches. Oh, and while I was busy in San Francisco, Dave took bratwurst to a BBQ (of course he did!) Overall, we both have felt healthy, conscious and creative as we have eaten vegetarian meals this summer. And I think we’ll stick with it for the most part. We’ve noticed that our menu is much more varied and interesting because we have not had the old throw-some-chicken-on-the-grill default dinner. We set out to remain meatless until Thanksgiving, which will be no sweat. Then I will start working in back into the menu on occasion. Choosing good meat. And snobbishly sustainable;)
This recipe was one Dave chose from good old How To Cook Everything by Mark Bittman. It was a winner of simple, flavorful, seasonal vegetables. Perfect.
10 cloves of garlic, peeled
2 yellow onions, sliced
1 large eggplant, sliced 1/4 inch thick
2 red or yellow bell pepper, seeded, stemmed and sliced into 3-4 pieces
4 ripe tomatoes, cored, seeded, peeled and cut into thick slices
1 teaspoon fresh thyme or rosemary
salt and freshly ground pepper
2 tablespoons minced basil for garnish
1/2 cup Olive Oil
Preheat oven to 350
Layer onion, eggplant, peppers, tomato, herbs, salt, pepper and garlic in a baking dish. Repeat until all veggies are layered. Drizzle with olive oil and place in the oven. Bake for about one hour (maybe longer), pressing down on the veggies occasionally, until they are all completely tender. Garnish and serve with crusty bread.