I went to the farmer’s market and bought these beauties:
The one in the middle is called avocado squash and I had to have it…also those baby eggplants (aubergines) and the purple string beans.
I was having company and they asked for a vegetarian dinner and I, as the wonderful hostess that I am, obliged.
I roasted the squash and baby eggplant with a whole head of garlic cut in half, olive oil, salt and pepper to taste, white wine, fresh rosemary, sage, oregano and thyme. Also added this wonderful Moroccan seasoning from Victoria Taylor’s Seasonings that I received as a gift from them. I can’t wait to try their collection.
The salad was a snap, except when I blanched the string beans the purple turned green..bummer.
Olive oil, herbs, red onions, roasted garlic, lemon juice, salt & pepper…simple.