As we emerge from winter into the blooms and gardens of Spring and Summer our tastes change. We lighten our recipes seeking out healthy but tantalizing dishes leaving behind the cozy stews and soups of Winter. With the variety of vegetables that our farmers markets share with us, in both taste and color, we are inspired to create meals for our friends and families. This recipe is one of those. From the beautiful marbled white and purple eggplants to the watermelon radishes the colors turn into paintings on our plates. As the saying goes, “we eat with our eyes first”. The vegetables in this recipe can either be grilled, roasted or sautéed. Either way will develop the caramelization that adds just the right amount of sweetness to the dish. Use whatever vegetables you love, just use a lot of them!
ingredients
- 1 Japanese eggplant
- 2 small zucchini
- 1 leek
- 1 pint sugar plum tomatoes
- 1 red pepper
- 1/4 c olive oil plus 2 T to drizzle on the vegetables
- 1/4 c grape seed or neutral oil
- 1 T sun dried tomato pesto
- 1 c Fregola (Italian cous cous) or quinoa, farro
- 3 t Sous Salt Sun Dried Tomato
- 1 clove garlic, grated
- 1 T honey or agave
- 4 ounces Feta or Parmesan
- 1 c arugula
directions
Prep your vegetables for roasting or grilling. Cut the eggplant in 1/2 inch discs, cut the zucchini lengthwise in half and then half again. Cut the red pepper in 2 inch strips. Cut the darker, coarse part of the leek off and split the leek in half. Arrange the vegetables on a sheet pan with the little tomatoes, drizzle with olive oil and sprinkle with Sun Dried Tomato Sous Salt. Roast the vegetables for 35 – 40 minutes until they have some color on them but still have shape. You don’t want them mushy. Let them cool and cut them into 1/2 inch chunks.
If you are using Fregola which is a larger cous cous that has been toasted so there are lighter and darker little balls of scrumptious ness. Put 1 t of olive oil in a saucepan bring it to medium heat, add the cup of Fregola and lightly toast the cous cous. Add 1 t of the SunDried Tomato Sous Salt and 3 cups of water. Bring it to a boil and then simmer for 10 – 12 minutes until its al dente. Remove from the heat, drizzle in 1 T of the dressing stir it in, cover the pot and let it sit for 5 minutes. The warm pasta will absorb the dressing.
Dressing: In a bowl add the lemon juice, vinegar, garlic, honey, sun dried tomato pesto and the teaspoon of Sun Dried Tomato Sous Salt. Whisk in the olive oil and the canola oil.
In a large bowl add the Fregola, roasted vegetables and as much dressing as you would like. You will have leftovers but it’s a wonderful.
Sprinkle the dish with the feta and the chopped arugula. Serve at warm temperature.