Roasted Vegetable Medley
2 tablespoons olive oil, divided
4 small Eggplants
4 small Beets
1 medium Acorn Squash
Fresh Sprigs of Sage
8 Cloves of Garlic, cut in halved
Poblano Peppers (as many as you would like to grill)
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 425• F. Grease 2 baking sheets with 1 tablespoon olive oil. Cut egg plants in half and score with a knife, drizzled with olive oil and sprinkled with salt. Cut tomatoes into quarters. Place eggplants and tomatoes on a baking sheet. Place small beets, stems removed, in a casserole dish, add water to partially cover the beets. Cut acorn squash in half and scoop out seeds. Cut into wedges, place on a baking sheet and sprinkle with olive oil. Place sprigs of sage and garlic cloves under each wedge of squash. Bake all dishes in oven for 30 minutes.
Place peppers in dish and sprinkle with olive oil and salt, to taste. Heat a grill or griddle until very hot. Place whole peppers on cooking surface and cook until skin is completely black and flesh is soft, about 10 minutes. Turn Peppers every 2 to 3 minutes for even cooking.
For a delicious alternative try these veggies:
Preheat oven to 425• F (220• C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Ricotta Honey Toast
1 quart heavy cream
1 quart whole milk
3 tablespoons white vinegar
½ teaspoon salt
Cheesecloth (if you don’t have one you can also you a coffee filter)
Fresh rustic baguette
Salt (preferably a flake salt like Maldon)
Additional toppings: cherry tomatoes, plums, peaches, figs, basil
Line a colander with a layer of heavy-duty (fine-mesh) cheesecloth and place it in the sink.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Reduce heat to a low. Now add the vinegar one tablespoon at a time, stirring constantly, until the mixture curdles, about 2 minutes. Let sit for 20 minutes.
Afterwards, pour the mixture into the lined colander and let it drain 1 hour. Season with a little more Maldon salt.
Cut baguette into slices and brush each slice with olive oil. Cut cloves of garlic and brush cloves over bread slices. Grill bread or place in oven on 350 degrees for 5 minutes or until golden brown.
Spoon a tablespoon of ricotta mixture on each baguette. Sprinkle thyme leaves and drizzle honey over cheese.