I bake all or some of the vegetables on the ingredient list, depending on what my garden produces. For example, I omit the eggplants and increase the amount of zucchini in June, when I harvest more zucchini than I could otherwise cook. Needless to mention, again, that simple dishes like this one depend on the quality of the vegetables.
Choose the freshest vegetables from your local farmer’s market and your summer roast will always be spectacular, no matter what vegetables you choose. Sometimes we bake the vegetables in the wood-fired oven and, of course they are even more delicious!
Leftovers are great as a topping for polenta or grain pilaf. You can also spoon them on toasted pita or bread to make a bruschetta, topping them with crumbled feta; They also make a great base for omelet or frittata.
Serves 4-6 (more…)