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    Home » Recipe » Vegan

    Roasted Eggplant, Summer Squash and garlic

    Published: Aug 19, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    I love going to the farmer's market, and I love more how there are about 4 farmer's markets within walking distance of where I live. It's at these markets that I often discover cool vegetables that I've either never seen before, or never eaten in a certain way before.

    Check out these cool veggies! A golden yellow zucchini, U.F.O -shaped squash (I believe they are officially called Pattypan squash, Sunburst Squash or White squash), and a gorgeous eggplant.

    Want to know how I discovered the name of the flying saucer squash? Hee hee, I Googled "UFO squash" and found it. Hee hee . . they are so cute!

    Of course, that did not stop me from chopping them up! I tossed them with about 2-3 T of olive oil per pan (enough to coat them all), and sprinkled with salt and pepper.

    I also thought I would try roasting some garlic, since I LOVE the way roasted garlic tastes. I took about 20 cloves, tossed with olive oil, and sprinkled salt & pepper (heh heh, same recipe at the veggies).

    I threw everything in the oven and baked at 375 for about 35 minutes. When I checked, it was already done, so it's possible that it was done in less time.

    I peeled the shells off of the garlic and mixed the soft, butter, garlicky cloves with the rest of the roasted vegetables.

    It's amazing how little seasoning you need to add when the vegetables naturally taste really good. These were heavenly. Soft, rich with a slightly caramelized roasted flavor . . one of my guests commented that he could taste notes of avocado - which is funny because there was no avocado inside.

    It was a delicious side and paired perfectly with some Costco prime steak that we had bought for only $9.99 a pound!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Trackbacks

    1. CSA 2015: Week 24 | Bouts of Domesticity says:
      October 1, 2015 at 1:50 pm

      […] eggplant with two giant cloves of garlic, salt, pepper, and a tbsp of olive oil. I was inspired by this blog […]

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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