Tuesday, August 25, 2009

Seasonal Salad (tomato zuchini salad/dressing)

Seasonal eating is great, especially if you live in Florida or the Mediterranean. In Rhode Island or the Northeast, seasonal eating is great in the summer through fall, then it starts to get a little shabby. Although, if you pay attention to buying seasonal fruits and vegetables when you go grocery shopping, meaning what is growing now (the closer to you it grows the better) than you will find the produce you eat to be so much more satisfying. Tomatoes in the winter, yuck. Apples in the summer, cardboard. Eating seasonally will keep you in touch with what these fruits and veggies are supposed to taste like.

But in the summer, it is easy and we like that. We can buy seasonal and we can buy local and eat like kings. Like this simple summer salad, all from our local CSA.

2 med sized zuchini
1/2 container of cherry tomatoes halved
1 white, yellow, or red onion sliced
1 small eggplant skinned
1 ball fresh mozzarella cubed

Roast the eggplant and onion for 10 minutes tossed in olive oil and sea salt.
Add zuchini and roast for another 10 minutes (this will help to leave a little crunch in the zuchinin)
Take out of oven and let cool as you make dressing

1/4 cup balsamic
1/4 olive oil
1 Tbl dried basil (use fresh if you have it, just add more)
1 1/2 Tbl honey

Put dressing ingredients in jar with lid and shake shake shake.
Toss all ingredients together (roasted veggies don't need to be cooled all the way, just best if they aren't hot hot)
You can get away with using about 1/2-3/4 of the dressing (save the rest for our next recipe!)

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