Friday, July 26, 2013

Summer Squash & Japanese Eggplant with Tapenade

Summer Squash & Japanese Eggplant with Tapenade
Need a recipe for your bounty from the garden? I harvested a yellow squash and a Japanese eggplant and wanted to have them for a side dish to our roasted salmon. Pulling a few things from the fridge, I came up with this simple little recipe that you can try.
Ingredients for Summer Squash & Japanese Eggplant with Tapenade
Prep the veggies.
Pre-cook the eggplant
Cook the eggplant in some olive oil first. It takes a bit to get it softened. Then cook onions in a little more olive oil and add remaining veggies. When almost done, add 1 Tablespoon of your favorite tapenade, salt and pepper and you're done.
Your favorite tapenade
I always have a couple of varieties of tapenade in my fridge. Yes, I love olives! Don't worry if you don't like olives, it only adds a hint of flavor to the veggies.

Summer Squash & Japanese Eggplant with Tapenade

From Chris Pedersen
Yield 4 servings
Category Side Dish
Cuisine Vegan, Vegetarian

1 Tbsp olive oil
1 Japanese eggplant, sliced in rounds
1/4 sliced onion
1 yellow squash, sliced in rounds
1 zucchini, sliced in rounds
1/2 C chopped red pepper
1 Tbsp Tapenade
salt & pepper to taste

1. Heat olive oil in saute pan or wok over medium heat. Add eggplant and stir until softened. 
2. Move eggplant to the side and add a bit more olive oil. Add onions to the oil and heat until soft. 
3. Add remaining veggies and stir about 3 minutes. Add tapenade, salt & pepper and mix. Don't over cook veggies. Serve with main dish.

What's your favorite recipe for bounty from the garden?


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