Roasted Veggies 102

Roasting Veggies 102

Got a lot of questions about this today... and wanted to make sure that I explained and showed some pics about what and how my eggplant get cooked and what they look like when done...

First I cut my eggplant into 1/2 inch disks.... then lightly brush both sides with Olive Oil and sprinkle with a little salt... on a parchment paper lined baking sheet.

This is 2 eggplants... cut up..

See the salt?

Then I place them... just like this... into a 400 degree oven for about 15 minutes or so... until they look like this...

The I either just eat them right off the sheet, or I package them up into a Lock N Lock and fridge them until my next meal.

I eat them cold.  I LOVE them that way.

It's very simple... and very delicious.

Sometimes I cut them up into chunks and eat them over a large salad, but mostly... I eat them just like this...

I also roasted some Butternut Squash today...

I used to peel and dice it up... but found this method MUCH easier  and the roasting carmelizes the natural sugars and give this a much better flavor...

This is going to be Butternut and Corn with Pea slurry tonight... for lunches for me for the week.

First...

I cut them in half, lenthwise...

Aren't they gorgeous?  So vibrant... love eating my colors...

Then I scooped out the seeds...

Then I brushed them with Olive Oil

Then I laid them cut side down in a foil lined, lipped baking sheet...

And oiled the skin too...

And roasted them at 390 degrees for about 1/2 hour and I'm now letting them cool.

When they've cooled...

I'm going to scoop out the lovely flesh, discard the peel,

and place the flesh into a cast iron pot of saute'd white onions and salt... and heat through...

then add frozen corn, and frozen peas...

heat that through... add a little curry seasoning... some pepper...

then get my immersion blender and pulverize it all into a thick, lovely mash... and put it back on the stove and add some lovely homemade stock to thin it out a bit...

and let it cool, put it into a lock and lock and have soup all week... hot or cold... it's delish!!!

I'll top each bowl full off with a mixture of

diced tomatoes

diced pineapple

diced onion

cilantro chopped

dash of honey

salt

pepper

and have a lovely pineapple salsa on hand... you can add mango too .. or anything you like!!!