Friday, August 23, 2013

20-Minute Dinner...

     Spring seedlings are issuing forth their delicious and copious bounties.  The end of Summer is fast approaching but while the mid-afternoon heat still swells, I find it necessary to invent recipes that take very little time cooking.

     For dinner a few nights ago, I broiled golden tomatoes, eggplant, garlic, mushrooms and various herbs to make an interesting topping for potatoes, rice, pasta, or quinoa.  Not quite a sauce, I'm sure there's some sort of fancy chef word for what this is.  I think I will probably just call it Broiled Veggies with Boiled Potatoes.

Broiled Veggies with Boiled Potatoes
Yield: 4 servings
1/2 pound ozette or similar, small potato
8oz Eggplant, sliced paper thin with a mandoline
1/4 C Flour
1/4 tsp Black pepper
1/2 tsp Salt
12 oz Tomatoes, sliced 1/4 inch thick
2 oz fresh Oyster Mushrooms, sliced thinly with a knife
2 oz Onion (1 med), sliced paper thin with a mandoline
4 cloves Garlic, pressed
1 tsp fresh Thyme leaves
1 drizzle Extra virgin olive oil
Salt and Pepper to taste
1 Tbs chopped fresh Basil 

Cut potatoes into bite size pieces and set to boiling in a pot on the stove.  In a ziplock bag or medium size bowl, add flour, pepper, and salt and stir to combine.  Add eggplant and toss until coated.  Line a baking sheet with parchment or foil and turn the broiler on.  Spread the eggplant out in a single layer and broil for 5 minutes.  Add onion to the baking sheet in a thin layer over the eggplant.  Broil for 3 minutes.  Then add a layer of mushrooms, crush garlic cloves on top, and broil for 2 minutes.  Next add tomato and thyme and broil for a final 5 minutes.  When the veggies are done broiling, the eggplant that wasn't covered with tomatoes will be a little crispy, the mushrooms will be soft, and the tomatoes will be slightly browned.  Remove from oven.  Check the potatoes for doneness.  When they are done, drizzle veggies lightly with olive oil and season.  Serve potatoes covered with veggies, sprinkle fresh basil immediately before serving.

We've had this twice now and even the boys love it!  You could add some lentils for a little protein and maybe a little feta cheese if you want.


  1. This is very appealing, Brooke! I'm loving all the market has to offer and the simplest preparations all taste so good.

  2. The fancy word you're looking for is "melange". :D


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