Thursday, August 19, 2010

Roasted Farmers' Market Veggies

Dennis and I missed the Montclair Farmers' Market last weekend because we were being lazy and didn't feel like going out. But fortunately there's another farmers' market a few towns in Nutley over that runs every other Sunday. It's small, but it's growing, and I think it will be larger and run every weekend next year. We were able to find all the produce we needed there, so the size didn't matter. What I really love about buying directly from the farmer is the different varieties that I never see in a grocery store. We found purple bell peppers, mini confetti eggplants, multicolored zucchini, orange tomatoes and round summer squash.

I wasn't sure what to do with all the veggies we bought, and somehow I decided to chop them all up and roast them. In retrospect, that wasn't the greatest idea, because it was super hot and the oven just made things hotter. But the veggies tasted amazing, so I guess it was worth it. I chopped up the eggplant, some peppers, zucchini, tomatoes and onion, drizzled them with olive oil and roasted them in the oven for about an hour on 400 degrees. I mixed in a can of navy beans and served them with brown rice pasta shells, and I sprinkled chopped olives on top. Yummy!

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