Green Garden Recipe
our farm raised roasted vegetable platter: baby eggplants, Escamillo peppers, portobello mushrooms, onions, fregola sarda, rainbow Swiss chard, carrot top chimichurri
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Ingredients
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Roasted Vegetables
Method
Preparation and Cooking
- 1
Roasting the Vegetables
Preheat the oven to 425°F (220°C). Chop the baby eggplants, Escamillo peppers, portobello mushrooms, and onions into bite-sized pieces. Spread them out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly charred.
- 2
Cooking the Fregola Sarda
In a pot, bring 2 cups of salted water to a boil. Add the fregola sarda and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain and set aside.
- 3
Sautéing the Swiss Chard
In a large skillet over medium heat, add a splash of olive oil and sauté the rainbow Swiss chard until wilted, about 5 minutes. Season with salt and pepper.
- 4
Assembling the Platter
On a large serving platter, arrange the roasted vegetables, cooked fregola sarda, and sautéed Swiss chard. Drizzle with the carrot top chimichurri and serve warm.
