A visit to a local farm and neccessity of quick preparation inspired this meal for friends.
Pasta with Roasted Summer Vegetables
Country Wheat Bread with Homemade Butter
Peach Tart with Blueberries and Whipped Cream
In a shallow roasting pan toss:
4 cloves garlic roughly chopped
3 baby eggplants, sliced in 1/2 inch pieces
1 pint cherry tomatoes
1 portobello mushroom, chopped
1/4 C olive oil
salt
Roast at 350 degrees for 1 hour, remove from oven and add 1 zucchini sliced into ribbons with a vegetable peeler and a handful of chopped, fresh herbs such as basil, sage, thyme, oregano and tarragon. Stir to wilt. Toss with fresh pasta.
The bread is self explanatory, for the butter, see post of the same name.
This tart was great. It reminded me of a peach cobbler but was much more elegant. It looks beautiful and had my guests going back for more. I used regular peaches and added blueberries after I removed the tart from the oven. Serve with freshly whipped cream.
VEW
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