Sunday, August 11, 2013

CSA Panzanella

I'm pretty sure that panzanella is the best concept on earth.  It's salad with bread in it.  Hello beautiful. Since I have a veggie surplus right now, I'm desperately trying to make things that have lots of the veg in them.  This is perfect because you can basically add whatever you want. So I did a pepper, a half onion, an ear of corn, tomatoes, squash, and roasted eggplant.  I'm so healthy it hurts - thank god there are cabs in here to balance it.  

First, you must prepare the eggplant.  Slice it, then put it on a cooling rack over a cookie sheet.  Sprinkle both sides liberally with salt and wait.  It will begin to look like its crying; this is because it's giving up the bitterness.  So they're happy tears.  Leave it to cry for about 15 minutes.  

Turn on your oven to 400.  We're roasting. 

Next, chop your veggies.  I used a tomato, a squash, a green pepper, an ear of sweet corn, and half an onion.  If you're not aggressive about flavor like I am, use a quarter of the onion.  Sorry coworkers.
 Chop it all into bite sized pieces.  The corn is easier if you do that over the bowl.  Just sayin, heard it from a friend. 

Next, make croutons.  But Milton, you say, can't you buy those at the store?  Yes, you can, but I didn't want to go to the store and homemade is better and not very hard.  Cut about 7 pieces of bread into chunks, then toss with 2 tablespoons of olive oil.  Put into the oven for 5-7 minutes.  Now you've made croutons.  

While your eggplant is roasting for around 20 minutes, make the dressing.  Put 4 tablespoons olive oil, 4 tablespoons balsamic, a few cloves of garlic, and salt and pepper in a jar.  Shake it like a Polaroid picture until combined. 

When the eggplant is done and cooled enough to touch, chop it up and add to the bowl.  

Top with dressing and combine.  If you're adverse to eating things without cheese, add some Parmesan.  But it honestly doesn't need it.  Dig in.  

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