Roasted Eggplant and Zucchini Squash Salad Recipe
1 yellow squash
1 Japanese or Chinese eggplant (the long skinny kind NOT wide American kind)
1 medium red onion
Preheat oven to 375 degrees F.
Clean and dry your zucchini, squash, and eggplant. Use your food processor to slice them into thin discs- (mandoline thin). Place them on a cookie sheet and sprinkle with a little olive oil and seasonings, rubbing seasoning into the vegetable slices. Make sure it is evenly distributed and don’t use very much oil. Place in oven and bake, checking every 5 minutes and turning if needed. Because these are thin discs, they will burn easily if left too long. Depending on your own taste, you will want them less or more well done. Sometimes my taste tends towards the charred, because it makes them crunchy, but there is a fine line between tasty crunchy and little black charcoal chips. Yum yum. Sprinkle with salt as you remove each batch from the oven, but don’t overdo.
For the onion, slice into rounds and lightly baste with oil, grilling on a med-low propane setting if you’re using propane. When they’re soft and slightly caramelized, remove and cut into bite sized pieces.
Lightly fold all ingredients together and add any last minute seasonings before servings.
Recipe can be doubled. You can enjoy on its own as a side, add it as a unique pizza topping or fold it up into a corn tortilla. This is a great way to use up any leftover veggie slices from a Ratattouille experiment…