Friday, September 16, 2011

roasted squash and beet bruschetta

Inspired by Kahakai Kitchen's "eggplant and mint bruschette" (and she used a Jamie Oliver recipe), I knew I had the eggplant, mint (from my garden), and seasonings, and already had parsley on my list. The kiddiewink-beans and I were headed to the grocery store anyway, so I just picked up a baguette and feta cheese while there. (Feta wasn't in the recipe but I wanted this to be a main dish.)

So when I got home I realized my eggplant had seen better days, but my yellow crookneck squash and beets were ready and willing to sacrifice themselves up for greatness.

I don't have a grill but just roasted the veggies with olive oil, then dipped them in the marinade of olive oil, white wine vinegar, salt, pepper, parsley, mint, and garlic. I used a one-to-one ratio of oil to vinegar and we really enjoyed the spikiness of it. After a final quick toasting in the oven, everything was ready to be ooohed and ahhhed over.

The parsley and mint were superb and the feta added a nice creamy saltiness. With some roasted green beans (from a friend's garden), this was a filling and terribly tasty supper.

Too bad I forgot about the bottle of Pinot grigio in the fridge--it would've been perfect with this.

1 comment:

Deb in Hawaii said...

OK, now I am going to have to made squash and beet ones. ;-) These look wonderful and I love how colorful they are. I am glad Jamie and I could inspire your creativity. ;-)