Who decided to put the vegetable bin way down at the bottom of the refrigerator anyways? Out of sight, out of mind! Fortunately for 99% of the vegetables I buy, I remember them before it's too late, as was the case with Mr. Eggplant.
My favorite way to eat vegetables is to cut them all up and roast them together. Tonight was no different, but the eggplant was definitely the star.
1 medium eggplant
2 stalks celery
1 small onion
1 green pepper
2 large cloves garlic
All of these were cut and doused with a few tablespoons of the sun dried tomato oil my parents brought us for Christmas. I've told you about it before, but in case you forgot it's basically oil, sun dried tomatoes, balsamic vinegar, and spices and herbs. A touch of Kosher salt and black pepper were added, it was all tossed around and spread onto a baking sheet. No matter what the veggies I always roast at 425° for 20 minutes and they come out perfect!
On the side I cooked Near East roasted garlic and olive oil couscous according to package instructions, except I added a couple tablespoons of pine nuts. This went onto the plate first and then I spooned the veggies over top.
It was a beautiful plate full of bright colors and tastes! It paired nicely with the softer, subtle taste of the couscous and crunch of the pine nuts.
This was exactly what I was in the mood for with eggplant in almost every bite!
I'm submitting this dish to Laura's Just Another Meatless Monday. A weekly round-up of meat-free dishes to inspire and be inspired by! Stop by and join us!