Okay, time for a bit of culinary levity again. Some treasures from the last of the local farmers and their markets have been languishing in my baskets or refrigerator drawers. Tonight I decided that they had to be dealt with: Asian eggplants; a red (ripe) bell pepper; a bunch of broccoli; a no-longer green tomato and another not-quite-ripe yellow tomato.
I sliced them, tossed them with olive oil and salt, and let the oven do its magic.
When I'd decided that it was done enough, I served it over reheated Rancho Gordo Domingo Rojo beans and added lemon vinaigrette and tahini.
It tasted a lot better than it looks, but it's a dinner that will keep on inspiring good dinners.
