Home > Lifestyles > Delish Dish: What to do with all those veggies you had to clear out of the garden this fall…
Delish Dish: What to do with all those veggies you had to clear out of the garden this fall…
By Bernadette Wilson
Fort Wayne Reader
We ran out the other weekend amid the sleet that fell for about 20 minutes to clear out any of the remaining vegetables that have been just too stubborn to grow any faster this summer. I found myself with a load of beautiful, yet small, eggplants and red peppers. There were even some tomatoes that had been trying to get a bit bigger for the last week…..So, with the chill in the air, I decided to make a big pot of soup. Try this, and don’t think that any other veggies you may want to add won’t work, because you won’t know until you try!!
**We ate this the same day, but the leftovers were even more flavorful…
ROASTED VEGETABLE SOUP
2 medium eggplants
2 small onions
1 head garlic
1 large tomato
2 red peppers
2 Tablespoons olive oil
20 fresh basil leaves (I am making pesto with the remaining leaves)
Sprig of fresh oregano (*just remember if you use dry, about _ t is enough)
Salt and freshly ground pepper (to taste)
3-4 Cups Chicken stock
1 Cup freshly grated parmesan cheese
2 Tablespoons unsalted butter
Heat oven to 350*. Polk the eggplants several times with a fork, and place on a cookie sheet. Place unpeeled onions, unpeeled garlic heads, and tomato on another cookie sheet. Toast for about 1 hour, until very soft. (**I took the tomatoes out after about 30 minutes)
Place in a bowl to cool.
Roast peppers, if you have a gas stove, directly over the flame until black. If you have electric, place them on a cookie sheet and put in the oven with the rest of the veggies and when the other veggies are done, turn the oven up to 450* and let them get blackened, then remove and put into a bag, either paper or plastic to let cool and this lets the skin be removed easier also.
When all is cool enough to handle, peel eggplants’ cut in half, and remove and discard the seeds. Peel the tomato and squeeze out the seeds. Peel the onions and cut into large pieces. Cut off the top of the garlic clove and squeeze it out.
In a large pot, heat olive oil. Add veggies, garlic, 10 whole basil leaves, and the leave of the oregano. Season with salt and pepper. Cook for about 30 minutes, stirring frequently.
Add 3 cups of stock and simmer for 30 minutes.
Let cool slightly, about 15-20 minutes. Puree the soup. If you are using a blender, do it in 2 or 3 batches. If you have the hand held little blender, you can do it right in the pot. Simmer again. Thin with the remaining stock and add more if you’d like. Stir in cheese and cook over low heat, stirring, until melted, about 10 minutes. Before serving, stir in the butter.
Shred the remaining basil and use as a garnish along with a dollop of sour cream.
Bangladoon’s is located at 709 South Clinton and is open for breakfast and lunch, Monday – Friday, 7:30 a.m. - 2:30 p.m. Catering is available with a minimum of 24 hours notice. Call 424-DOON.