The one downfall of receiving my CSA (Community Supported Agriculture) delivery every week is that summertime is so jam-packed with activities that it’s all too easy to let my kitchen become a fresh food graveyard. Take this last week for example: Between work, baseball outings, barbeques, beach volleyball, trivia, dinner with friends, a street festival and a day-long canoe trip, there wasn’t time to play with the organic produce delivered to my door.
The zucchini, eggplant and potatoes were all looking a little worse for the wear. It was a use ‘em or loose ‘em forever to the freezer for stock moment. My mind churned for recipe ideas as I cleaned off the signs of neglect. Roasting the eggplant and zucchini with the potatoes for a vegetable hash brown side dish was a easy decision, but it felt dry and in need of a sauce.
The wind sent my strawberry plant peaking in the window corner as if looking longingly at the hash. Perhaps a very simply berry dressing could work. At least it was worth a shot.
It is a little strange but fun at the same time. The hash is a lovely mix of roasted vegetables, and the strawberries give it just a little Fat and Happy summer sweetness. Overall, a fun way to use up produce, if you can remain in your house long enough for the roasting time.
Vegetable Hash with Strawberry Vinaigrette
- 1 large zucchini, diced
- 1 eggplant, diced
- 1 small onion, diced
- 2 large garlic cloves, minced
- about 20 fingerling potatoes, cut in fourths
- 1/4 cup fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- 2-4 tablespoons olive oil
- salt and pepper
Preheat the oven to 400 degrees. Place all the veggies and herbs in a roasting or cake pan. Drizzle with olive oil, salt and pepper and toss well. Bake until all the veggies are well roasted with some charred edges, tossing often. It took about 1 hour for mine to be as roasted as I wanted.
Remove from the oven. Serve with a drizzle of the strawberry dressing.
This is a super simple, loose recipe, have fun with it.
- 1 cup sliced strawberries
- 2 tablespoons sugar
- squeeze of lemon juice
- scoop of Greek yogurt (optional)
Let the strawberries and sugar macerate for at least 1 hour. Blend with a squeeze of lemon and scoop of yogurt (if using). Use as directed above.
Fat and Happy Food Blog Tips and Techniques: Try different fruits in place of the strawberries; I think blueberries could be a great option here.
For more recipes, go to Monique’s blog: http://www.fatandhappyblog.blogspot.com/