Dinner Inspiration: Summer in the Oven
Farmer’s markets are currently crammed with perfect produce (especially here in Seattle, where the growing season runs late). It is the time for simple, fruit and vegetable heavy meals. While roasting isn’t the first cooking method that comes to mind for cooking summer veg, sometimes it’s so much easier to forgo lighting the grill.
Sweet Cherry Tomato and Sausage Bake – This dish really is as easy as tossing tomatoes and sausage with balsamic vinegar and putting them in the oven, but tastes complex and rich. The sweet tomatoes pop and their juices reduce with the balsamic vinegar to make a thick glaze. I served it with a loaf of rustic bread and a summer beer.
Roasted Zucchini, Black Bean, and Goat Cheese Enchiladas – Enchiladas are my favorite leftover meal. They are filling and wonderful reheated. I added roasted corn to mine as well (Katie’s genius idea), and dipped the tortillas in enchilada sauce before filling instead of charring them, which makes for an almost creamy tortilla as the end product.
Falafel Stuffed Eggplant – A food processor certainly makes this process easier, but before my grandmother generously gave me her old one I used a potato masher for such projects. I made about 3 times more of the relish than was called for, so it was more like a tomato side salad.