Local Roasted Garden Vegetables

2 japanese eggplant (slice lengthwise in half)
8 oz. long beans
8 oz. baby bok choi or kai choi (cut in half)
5 grape tomatoes (cut in half)
4 cup pumpkin (large diced)
1 cup olive oil
¼ cup garlic (minced)
salt
black pepper
¼ cup calamansi juice or lemon juice
¼ cup chives (minced)
1 tbsp. fish sauce
¼ cup honey
1 tsp. chili paste

Preheat oven to 375°F.

Wash and dry the eggplant, long beans, bok choi and tomatoes.

Add the olive oil, salt and pepper to taste to a large mixing bowl and stir to combine. One vegetable at a time, toss the eggplant, long beans, bok choi, pumpkin and tomatoes in the oil mixture; remove from oil and place all veggies except tomatoes into a roasting pan.

Place pan into the oven. Roast for 5 minutes; remove pan from oven and add tomatoes. Put back into the oven for 3 to 4 minutes, until the veggies are three-quarters of the way cooked. Check for doneness with a fork. Do not overcook.

In a small mixing bowl, combine the calamansi or lemon juice, garlic, chives, fish sauce, honey and chili paste. Mix well and serve with vegetables as a condiment.

Place the roasted vegetables on a platter and serve warm with a simple citrus dressing.

Recipe By:

Chef Adam Tabura

Prep + Cook Time:

25 mins

Serving Size:

4 Servings

As featured in…

Apr. 26, 2017 Coupon Book