Happy Weekend! This week for Cook the Book Fridays we are celebrating garden vegetables! I made two dishes for this week, and they both feature veggies we grew ourselves.
Baked Provençal Vegetables
It was perfect timing to make Baked Provençal Vegetables this week: I had tomatoes, eggplant, zucchini, and thyme ready to harvest. We have been enjoying roasted tomatoes this summer, and this was a great recipe to take our roasting up a notch.
This was delicious! It will be something I make every summer to highlight the garden vegetables. Even my daughter enjoyed this one, although she adeptly avoided the zucchini.
I waited to make Eggplant Caviar until I had enough eggplants from the garden to make it. This is a simple eggplant-based spread made with eggplant, olive oil, lemon juice, garlic, paprika, salt and pepper, and chopped basil (also from the garden).
I enjoyed this one too. I served it to myself with fresh garden tomatoes and cucumber for a light dinner. I loved the smokey flavor from the paprika. This would be a great make-ahead appetizer.
Have a great weekend!