Happy Healthy Blogger Thursday!

You are going to LOVE this week’s blogger. Jess and I met through the Love Blog Hop. Her blog is called Oh Cake and really, how can you not love someone who has a blog title like that? I dare you. On top of that, she’s super nice, an amazing culinary artist, and shares some really easy recipes. What’s not to love?!

And when you go to her blog, which you should do right after you finish reading her post below, then you will see she does so much more than cake. She has some great savory and healthy recipes, like the one she is sharing with us below. Tomatoes, eggplant, zucchini all roasted into creamy goodness. Yum!

Without further adieu,

heeeeerrrrreeee’s Jess!

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Hello! I’m Jessica from Oh Cake and I’m very pleased to be guest posting here for the Healthy Blogger series. I first “met” Badger Girl through the love blog hop group where a bunch of us post once a month on a specific theme or ingredient such as this month’s tomatolove bloghop.  I can totally appreciate her style of cooking with a focus on fresh, whole foods even when making the occasional sweet. I can also relate to her Love Story with Manatee as my husband Thom and I also met on line and have been cooking together ever since.

Truth be told I struggle with being healthy (you can’t write a blog like Oh Cake without having a serious sweet tooth!) but I am in love with just about every vegetable I ever encountered and blog about them from soup to nuts. Normally in summer I grill my vegetables but with some recent thunderstorms we’ve been having in Boston I started slow roasting my fresh summer vegetables with herbs. Low and slow until they are soft and creamy and completely fantastic spread on fresh bread.

Roasted Summer Vegetables
2 tomatoes, sliced
1 small eggplant, sliced
1 zucchini or summer squash ~ optional
olive oil
rosemary
thyme
salt & pepper

Start with slicing the eggplant and salting the slices to draw out the bitterness. Set aside for 10-15 minutes. While the salt is working its magic preheat oven to 325º F.  Thinly slice tomatoes and zucchini and begin to layer in a casserole dish.  Be sure to rinse the eggplant before layering in the casserole dish. Drizzle with olive oil and season to taste with rosemary, thyme, salt & pepper.

The slow cooking draws out the moisture from the vegetables which then collects in the bottom of the dish. Periodically baste the vegetables with these juices while they are cooking. Roast in the oven for about an hour and a half or until vegetables are soft and lightly browned.

Serve with your favorite bread. I made a rosemary focaccia to go with my vegetables which made for an incredible open faced panini with large, fragrant leaves of fresh basil.

Thom and I recently started making bread together. I can’t wait until we move into our new home later this summer and start growing our own vegetables, too.

Enjoy!

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What’s your favorite summer veggie go-to dish?

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