Tofu and Cupcakes

I absolutely could not wait for the summer months because that’s when the farmer’s market is in full swing. I think my ideal Saturday would be like this: get up early and make a big carb-centric breakfast, something like waffles or pancakes or French toast. Then head out to the farmers market to get lots of veggies and fruits and some fresh flowers, too. Come home and make a big meal with what I bought, perhaps something like this yummy ratatouille stew. Then enjoy it. Maybe open a bottle of wine. There would probably be a nap somewhere in my ideal Saturday, I love naps.

I think I go through phases with the food I like to cook. For instance, I went through a period where all I wanted was curry dishes. I guess it’s because it’s warm and gardens are growing, but all I can think about now are French Provençal and Mediterranean style dishes with lots of vegetables and fresh herbs.

So delicious and summery!

Recipe:
From The Vegetarian Meat and Potatoes Cookbook by Robin Robertson
Serves 4 to 6

the author says:
“Roasting brings out the flavor of the vegetables in this interpretation of the classic vegetable stew from Provence. It is delicious served over rice or noodles, or with roasted potatoes and warm crusty bread. Diced canned tomatoes can be substituted for fresh if you prefer.”

1 small eggplant, ends trimmed, peeled, and cut into 1/2-inch dice
1 small yellow onion, diced
1 small red pepper, seeded and cut into 1/2-inch dice
2 garlic cloves, minced
2 tablespoons olive oil
Salt and freshly ground black pepper
2 small zucchini, ends trimmed and cut into 1/2-inch-thick rounds
4 ripe plum tomatoes, chopped, or one 14.5-ounce can, drained and chopped
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried
3 tablespoons basil pesto, homemade or store-bought
1 tablespoon chopped fresh parsley leaves

1. Preheat the oven to 425°F. Lightly oil a large roasting pan.
2. Add the eggplant, onion, bell pepper, and garlic to the pan, drizzle with the oil, and season with salt and pepper to taste. Toss gently to combine. Cover and roast until the vegetables are slightly softened, about 20 minutes.
3. Remove the pan from the oven, add the zucchini, tomatoes, and thyme, and toss gently. Roast, uncovered, until all the vegetabkes are tender, about 20 minutes longer.
4. Stir in pesto, sprinkle with the parsley, and serve hot.

Tags: basil, eggplant, farmer's market, ratatouille, tomato, vegetable

This entry was posted on Sunday, May 17th, 2009 at 5:48 pm and is filed under Food, Vegan, entrées, plant-based. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.