Yesterday we picked up our second free share of farm vegetables (see last post for the how and why!) which included beets, two kinds of summer squash, eggplant, cherry tomatoes, heirloom tomatoes, boston lettuce, and cantaloupe. I started searching for recipe ideas that would include as many of the vegetables as possible, but believe it or not there’s not a single recipe out there apparently that includes beets, squash, and eggplant. But I found a recipe on epicurious that I was able to improvise on. Here’s my version:
Boil or steam beets until cooked (20-40 minutes depending on size), peel, and chop into slices or matchsticks. Whisk together 1 tbs sherry vinegar or red wine vinegar, 2 tbs extra virgin olive oil, salt and pepper, and toss with beets in a bowl. Bring 2 cups water (or vegetable stock), a little salt, and 1 tbs olive oil to a boil. Stir in 1 cup couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes. Meanwhile heat 1 tbs oil in a skillet and cook a diced red onion for a few minutes. Then add a chopped bell pepper (I used red), and the kernels cut from a fresh ear of corn and cook, stirring about 3 minutes. Fluff couscous with a fork and stir into vegetables, then season with salt and pepper to taste. Slice summer squash and eggplant into thin slices, toss with olive oil and grill in batches or oven bake (I used my cast iron stovetop grill skillet), then add to cous cous/veggie bowl. Serve cous cous and veggies on plates topped with a helping of beets and a slice of herb-coated goat cheese.
It was a delicious combo! (And if you want to make it vegan, just leave out the goat cheese – although I think it’s what ties the whole dish together. And if you want to go not vegetarian, you can add prosciutto, as suggested in the original recipe). We also had a salad of boston lettuce and tomatoes with a balsamic vinaigrette with a touch of honey and sesame seeds. We still have the beet greens to use though… any good suggestions?