Oven Roasted Summer Vegetables

For those of you who enjoyed (survived?) my endless postings of oven roasted root vegetables, I present you with the summer version! This is eggplant, zucchini, peppers, tomato, onion, whole cloves of garlic, and mushroom. I am hoping this will be a staple of the warmer months.

 

This came out to six cups of cooked vegetables, using two tablespoons of olive oil. So about 75 calories per cup. Not bad! I think I could get away with less olive oil in the future. Be sure to slices the eggplant first, salt it, and set on paper towels for draining off "the bitterness" whatever that is. It does shed quite a bit of water though and I've tried it without doing this step - it is more bitter. Perhaps it's a nightshade vegetable thing?

These are great to have in the fridge in the same way the roasted root vegetables were this summer. There are so many different things you can do with them.

They are great with a fried egg (of course!)
 

Delicious as a pasta sauce topped with a bit of parm.
 

On a toasted sandwich with melted havarti.
 

This was a favorite from winter with root vegetables, revitalized for summer.