Recipe and Nutrition from Emily Alexander Nutrition, LLC
Hi Summer CSA Share Members! My name is Emily Alexander and I am a Functional Nutritional Therapy Practitioner based in Keene, NH. As a practitioner, I help to support my clients and their bodies in achieving wellness, nutrition, and overall health through whole foods and individualized nutritional support! I am passionate in helping individuals create healthy habits and part of that is helping people learn to create the most nutrient dense meals that they can. I currently am accepting clients virtually, and would love to help you reach your nutrition and health goals.
Summer squash is the vegetable for our recipe this week, and it’s a great one because it is so versatile in so many different recipes! It is a good source of both Vitamin C and B6 which are essential for both energy and a healthy immune system. This vegetable is commonly eaten sauteed, roasted, or grilled so I thought it would be great to use a recipe that is veggie packed and serves as a great make ahead meal so you don’t have to turn your oven on as frequently. This would be extra delicious served with some fresh Orchard Hill Bread as well!
4 garlic cloves
2 medium white onions
2 medium zucchini
2 medium summer squash
1 large eggplant
3 sweet peppers, such as bell peppers
3 sprigs fresh rosemary
6 sprigs fresh thyme
½ cup extra virgin olive oil
2 large heirloom or beefsteak tomatoes
¼ cup basil, loosely packed
1 ½ teaspoons fine sea salt, more as needed
Freshly ground black pepper
Preheat oven to 350F
Prepare the vegetables: Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini and summer squash into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips. Smash and peel garlic cloves
Spread each vegetable onto a rimmed baking sheet (use extra sheets as necessary). Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
Place all the pans in the oven (or work in batches if they don’t fit at once). Cook until vegetables are very tender and lightly browned at the edges, watching and stirring every 15 to 20 minutes as some vegetables might cook quicker than others.
While the other vegetables are roasting, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in the bowl.
Add garlic to tomatoes along with the herbs and a large pinch of salt. Set aside.
Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from the tomato bowl. Toss well. Cover with remaining olive oil, using additional if necessary to ensure a good coat of olive oil, and sprinkle with salt. Cook at least 1 hour, stirring every 15 to 20. Allow to sit 15 to 20 minutes before serving, this recipe’s flavor improves as it sits together so it would be an easy dish to prepare ahead of time as well!
I hope you enjoy this recipe, and keep your eyes open for a new recipe each week. If you are interested in learning new recipes follow me on instagram @emilyalexandernutritionllc! Interested in more individualized support around your nutrition? Contact me at email@example.com or http://emilyalexandernutrition.com