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Roasted Vegetable Tapas

I’ve never met fairy eggplant before now but they are so darling that I couldn’t resist them at the farmers market. Neon lavender with streaks of white, they rival any impressionistic palette. Happily, this variety lacks the light bitterness of a regular garden variety eggplant. It is best eaten when only 4 inches or so long. When roasted it becomes soft and creamy with intensified flavor. This is the perfect ingredient for this roasted tapas dish.

Tapas, ‘small plates’, are a wide variety of appetizers or snacks originating in Spanish Cuisine. Nancy Hartwell, executive chef of My Kitchen Catering and tapas instructor, explains that when people would sip sherry on a restaurant patio the sweet wine aroma would collect flies. To keep them at bay, a small plate would be put on top of the glass. In time, it just made sense to serve little morsels of goodness on the plates to encourage conversation and lingering a little longer. Several combined together become a tasty meal with a variety of textures and flavors.

This tapas dish features roasted veggies served in a fragrant and fresh vinaigrette. The colors are bright before baking and rustic after roasting. Use which ever vegetables you love.

The Sauce-Vinaigrette
1/3 cup vinegar
1 large Clove Garlic
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Freshly Ground Pepper
1/3 cup Olive Oil

The Rest
Golden Zucchini
Green Beans
Red Pepper
Purple Onion
Salt and Pepper
Olive Oil

Preparation Instructions
1. Cut vegetables in bite size pieces.

2. Spread on a baking sheet. Drizzle olive oil lightly over all and season with salt and pepper. Mix to evenly coat vegetables.

3. Bake at 400 degrees for 35-40 minutes until tender and roasted.

4.  In the meantime, combine vinegar, garlic, oregano, salt and pepper in a food processer or blender and process until garlic is finely chopped. With motor running, drizzle oil to slowly blend and emulsify.

5. Slide vegetables into a bowl and add enough dressing to coat.

6.  Serve on small plates as a starter, appetizer or as a side dish with dinner.

Dish Designer
• Use other vegetables such as yellow squash, green or yellow peppers or yellow onion. Three vegetables work well if one of them is a pepper or onion.
• Try different vinegars such as red, apple cider, or sherry

Inspiration—My Kitchen Catering
sauces over under and through

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