Saturday, October 13, 2007

roasted mini vegetables


baby eggplant, summer squash (zucchini), and tomatoes, roasted with an italian herb vinaigrette and served over couscous
the squashes were yellow and green, the eggplants red and orange (they're on the left), and the tomatoes an orangey red. they were all too pretty to pass up, but I now understand why we don't usually eat eggplants till they're purple...

5 comments:

Carla said...

Ha, as I was reading I'm thinking ... red and orange eggplant? Looks delicious.

VeggieGirl said...

the mini vegetables look adorable!! and delicious too, of course :0)

bazu said...

That looks so good! My mom made roasted veggies for us the night before our wedding, so this kind of dish always has a special place in my heart.

Amy said...

What did the eggplants taste like? Was it disagreeable?

joshlerner said...

The eggplants were rather bitter. Edible, but not so tasty. I heard afterwards that when eggplants are less than ripe it's even more important to salt them beforehand to get rid of the bitterness. I usually don't bother to do this though. In this case it would've been pretty tough to salt them anyway, since I roasted the eggplants whole, without cutting them open first.