Cooler heads prevail when vegetables are roasted ahead
Sure, it sounds crazy to heat up a hot summer kitchen to roast vegetables.
But bear with me. A fridge brimming with containers of roasted cauliflower, eggplant, onions, peppers, mushrooms and squash practically guarantees phenomenal salads, omelets, grain bowls, sandwiches and pasta dishes. To say nothing of savory snacks at the ready.
So, we gather, prep and roast early in the morning in preparation for the meals ahead. When cooler heads prevail, those roasted goodies turn into lunchtime thrillers and dinner inspirations.
Roasted eggplant always inspires — especially when paired with za’atar. The Middle Eastern seasoning blend made from sesame seeds, sumac, oregano, thyme and other herbs is often dusted on oil-dipped bread and labneh. Sprinkle the za’atar on generously with a bit of olive oil before roasting. The whole kitchen will smell wonderful.
Mostly, I serve roasted eggplant and other vegetables warm or at room temperature seasoned simply with a shower of fresh herbs. This summer, I tried a quick, nondairy, yet creamy dressing, made from tahini (sesame seed paste), fresh lemon juice and garlic to change things up a bit.
For a meatless main course, I stirred the tahini dressing into roasted eggplant along with garlicky whole wheat couscous. Alternatively, I served the dressing
over grilled or broiled fish fillets or chicken cutlets with the roasted vegetables on the side.
An offhand remark about fun ballpark food led to a summer indulgence: roasted veggie nachos.
No neon cheese here — rather neon-colored orange cauliflower bronzed with red chili. Other farmers market purchases, such as jalapenos and corn, get roasted alongside the florets then piled over thick tortilla chips before a shower of shredded cheese. Adding tender black beans for protein helps us rationalize nachos as dinner, especially when served on the patio with a leafy green salad and icy margaritas.
Feel free to skip the tortilla chips and finish the roasted cauliflower simply with a shower of cheese and fresh cilantro.
All of these recipes, like so much of our summer cooking, are better when chunks of ripe, red tomato are added. And cold beer with a splash of fresh limeade to cool off the cook. ROASTED EGGPLANT WITH TAHINI DRESSING AND WHOLE WHEAT COUSCOUS
Bottled creamy garlic, Greek yogurt dressing or creamy feta dressing can be substituted for the homemade tahini dressing. If you cannot find dried barberries, dried cranberries make a nice substitute. Chop them if they’re large.
1 medium eggplant, about 1 pound
2 small zucchini or yellow squash or 1 of each
1 large sweet onion, halved, sliced
3 tablespoons extra-virgin olive oil
1 to 1½ tablespoons za’atar seasoning
Garlic and herb couscous, see recipe
Tahini dressing with lemon and garlic, see recipe
¼ cup chopped fresh cilantro or parsley, or a combination
2 to 3 tablespoons dried barberries, chopped dried cranberries or currants, optional
Heat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
Trim ends from eggplant; slice it crosswise into ¾-inch thick rounds. Cut the rounds into ¾-inch pieces. Place on baking sheet. Trim zucchini ends; slice each crosswise into ½-inch thick rounds. Add to eggplant along with onion. Toss with olive oil. Sprinkle with za’atar seasoning; toss to mix well.
Bake, turning vegetables once or twice, until eggplant is tender and onion is golden, 15 to 20 minutes.
Transfer cooked vegetables to a large serving bowl. Add garlic and herb couscous and several tablespoons of the tahini dressing. (We used all of it.) Toss gently to mix. Serve garnished with chopped herbs and barberries.
Makes 6 servings. Note: Za’atar is a Middle Eastern seasoning blend. It can be found in large supermarkets, Middle Eastern markets or order online from spicewallabrand.com or thespicehouse.com.
Tahini Dressing With Lemon and Garlic
This dressing makes a terrific sauce for broiled or grilled fish fillets.
¼ cup tahini (sesame seed paste)
2 tablespoons fresh lemon juice
2 small cloves garlic, crushed
½ teaspoon smoked paprika
½ teaspoon salt Mix all the ingredients with 2 tablespoons water in a small bowl until smooth. Add 1 or 2 tablespoons of water as needed to make a semithick dressing. Taste and adjust salt.
Makes about ½ cup. Garlic and Herb Couscous
Stir roasted vegetables into this for a delicious meatless main course. Shreds of roast chicken or diced tofu also are welcome.
1 cup vegetable broth, chicken broth or water
2 tablespoons butter or extra-virgin olive oil
1 large clove garlic, crushed
½ teaspoon salt ½ teaspoon sweet or smoked paprika
1 cup whole wheat couscous or organic couscous
2 to 4 tablespoons chopped fresh herbs, such as a combination of cilantro, chives, parsley, mint
Heat broth, butter, garlic, salt and paprika to boil in a small saucepan. Stir in couscous, remove from heat and cover pan. Let stand 5 minutes off the heat. Fluff with a fork and stir in herbs.
Makes 4 servings.