Roasted Vegetable Napoleons

by on June 3, 2007
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Fresh from the Farmers' MarketThe logo that you see to the left comes courtesy of Alanna of A Veggie Venture, who invites all of us bloggers to use it whenever writing about fresh produce. Hopefully it’ll encourage everyone to seek out local sources of produce, wherever you live. Click on the blushing tomato to find your local farmers’ market. (The logo was designed by the very talented Kickpleat of Everybody Likes Sandwiches.)

It’s Farmers’ Market season again! Here in Jackson, the farmers’ markets and roadside farm stands all close in the winter (or the ones that stay open are very limited in what they offer). This weekend was the summer opening of the Mississippi Farmers’ Market, which features produce, goods, and plants strictly from in-state farmers. I got a chance to drop in on Saturday and was thrilled to see at least three organic farms selling their goodies. I snagged some organic blueberries, green beans, a large costata romanesco zucchini, and some young garlic. I also got some sweet little plums that I started snacking on right away:

Local Plums

Late last week, E. and I paid a visit to the roadside farm stand near our home and came away with several bags full of fresh produce, including gorgeous, large eggplants, white pattypan squash, and lovely ripe tomatoes. Roasted Vegetable Napoleons, one of the most delicious things we have eaten lately, uses all three of those vegetables plus some dark opal basil from our garden.

This dish is either extremely easy or extremely complex, depending on your viewpoint. On the one hand, the method is so simple that I really don’t need to provide a recipe: Roast some sliced veggies and then stack them up with pesto in between and top with caramelized onions and more pesto. On the other hand, making this left my kitchen in a complete shambles, took up all the space in my oven, and had me speeding around trying to make sure everything was done at the same time.

Roasted Vegetable Napoleon

 

My basil plants are growing like weeds, which to me signals the start of pesto season. Pesto is probably my favorite sauce, and I use it to flavor just about everything. If you’re beginning to be blessed with summer basil, here are a few pesto recipes from the archives to help you get the most out of your harvest:

Roasted Eggplant Pesto (possibly my favorite pesto)

Basil and Bulgar Salad (aka Pesto Tabouli)

Asparagus Pesto Pasta Salad

Pasta with Roasted Vegetables and White Bean Pesto

Provençal Soupe au Pistou (Bean and Vegetable Soup with Pinenut Pesto)

 

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