Layers of caramelized roasted eggplant and summer squash topped with goat cheese and basil make these summer vegetable stacks ultra tasty!
You expect D R A M A when you’re watching a Real Housewives of New Jersey reunion, complete with entire minutes of Language that is wholly inappropriate for the under 18 audience…
America’s Family Friendly Favorite Pastime.
There are no words.
For those of you whose entire marital bliss doesn’t depend on The Mets not looking like fools every day (look at you and your good life choices!), let me fill you in.
At around 8:57 pm, social media exploded with news that two players from The Mets were going to be traded.
Fast forward an hour to one of those players CRYING ON THE FIELD because he had to find out the news from Twitter and not from his coach. Like the rest of us.
Fast forward two hours to The Mets manager swearing (profusely, might I add) on national television because the trade that was supposedly “confirmed” by real! legit! news sources! was actually totally not confirmed! real! or legit!
Fast forward to me laying dazed and confused on my couch for the remainder of the evening because did anyone even consider my productivity/emotions in all of this?!
No. They did not.
These crazy days that we live in call for simple meals with fresh clean flavors. Preferably ones that rely on local, seasonal produce, if possible. It really just tastes better that way.
Sweet roasted summer squash, zucchini, and eggplant get the job done, especially when served with a sprinkling of goat cheese and basil on top. Never one to resist all things CORN, I paired them with a black bean and corn saute that cooks in under five minutes on the stove. Enter the summer meal I suspect we’ll be eating all summer long if Mets baseball (and my CSA) has anything to do with it.
And I can be okay with that.
- 3 summer squash, sliced lengthwise into ¼ - ½” slices
- 2 eggplant, sliced lengthwise into ¼ - ½” slices
- 1 tbsp olive oil, plus more for brushing
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup goat cheese
- ¼ cup basil leaves, thinly sliced
- 1 tbsp olive oil
- 2 scallions, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 ear of corn, kernels removed
- ¼ tsp cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup cilantro, chopped
- 2 cups cooked brown rice
- Heat oven to 450F. Line two baking sheets with parchment paper.
- Spread the summer squash and eggplant slices over the baking sheets in an even layer. Brush with olive oil and sprinkle with salt and black pepper. Roast for 15 minutes, or until tender and slightly browned.
- Make stacks by layering the squash and eggplant on each of 4 plates and topping with basil and goat cheese.
- Meanwhile, prepare the black beans and corn. Heat the olive oil in a large skillet over medium heat. Add the scallions to the pan and saute for 1-2 minutes, stirring frequently. Stir in the black beans, corn, cumin, salt, and black pepper. Cook until warmed through, about 2-3 minutes. Season to taste with salt and black pepper. Stir in the cilantro.
- Divide the rice among the plates. Top with the black beans and corn mixture.
Summer Tastes Good:
Gnocchi with Summer Squash, Corn, Basil, and Feta
Summer Vegetable Corn Chowder with Chive Ricotta
From Around the Web:
Simple Caprese Skewers from Cookie + Kate
Summer Vegetable Skillet Lasagna from Oh My Veggies
Herbed Quinoa Garden Veggie Salad from Pinch of Yum
Italian Summer Salad from The Fauxmartha
Roasted Garlic Ratatouille from The Food Charlatan
The zucchini and eggplant are gorgeous! And then the corn totally takes over the show. 🙂
In lurve with these summer flavours. 🙂 🙂 🙂
A gorgeous summer stack! I really love what you have been cooking, Joanne.
I totally missed all The Mets drama . . but that sucks!! Glad it wasn’t true! Sometimes social media just sucks. I could eat these summer veggie snacks all day long, like for every meal. . LOVE!!!!
I just need a spoon and some alone time and I am ALL OVER this!
Joanne, I never thought I’d be getting my baseball news from your blog. Between that and this brilliant recipe, I’m loving today’s post!
Well these are just GORGEOUS, and as soon as I can eat cheese again (hello, Whole 30) this is going right on the top of my to-eat list. Stay cool! 🙂
This sure looks like a great way to eat vegetables. Oh, and yes to goats cheese. Always yes to goats cheese.
That’s a great way to enjoy summer veggies.. looks delicious. And a perfect way to lure my Mr eat his veggies.. :p Pinning!!
I could get used to eating my summer veggies this way! Not only is this gorgeous, it also sounds great. Love the addition of goat cheese.
You are totally killing it in the healthy and delicious dinner department!!
I could live off of black beans and rice, so this is right up my alley. Also… that is some crazy baseball drama. I expect that from football maybe, but baseball? There’s no crying in baseball! 😉
This. For my lunch. Today. It looks amazing! So much summer!
I hear you… My husband is a die hard Pittsburgh Penguins fan. I’m a fan, too, but he takes it to another level.
These veggie stacks look great! So, so summery.
Ah, I just used up my squash from my CSA! Wish I would have seen this earlier but there is always next time and maybe we’ll get eggplant too! Looks delicious!
Gorgeous dish, perfect for summer! I just made something similar yesterday, but also added carrots 🙂
Love the goat cheese and basil! So yum and sooo summery 🙂
Ha – not funny at the time I suspect but rather funny to hear of the sports drama from the other side of the world and after it is over! This looks like a meal to soothe frayed Twitter-sparked nerves.
Oh my gosh, how did I MISS that baseball drama??? A side note: I hate how these sports teams deal with mid-season trades, when they just tell the players “pack up, buddy, you’re leaving today.” But seriously, what is going on with the Mets??
Anyway, I’m all about simple roasted vegetables right now too! What a great summer bowl!
I’ll take “simple meals with fresh clean flavors” over bb drama anyday – actually, make that any drama!
This sounds awesome Joanne! I love zucchini so this veggie stack is up my alley! And of course you can’t go wrong with a little goat cheese. Amazing!
Eat all the veg! I definitely look forward to plates like this all year — so many delicious summer flavors.
It’s amazing how drama pervades every aspect.
This looks so delicious! I love all of the great summer veggies and fruits that are available now!
Got a good laugh from the BB drama, especially crying on the field. Love corn, black beans, squash, goat cheese, well, everything in this dish! Perfect summer meal.
Hi Joanne, this is the way I like to eat my veggies, love these flavors!
Great way to use summer vegetables. I love the combination of the corn and black beans.
Oh, delicious – love black beans and would be divine with those roasted veg, goat cheese and basil.
This combination of flavors sounds out of this world amazing!!! 🙂
[…] summery veggie bowl is something I need in my life […]
Who are the mets? Okay just kidding, but I promise that trade would not impact my life. I’m glad you survived the drama though.
Amazing anyone thought they could believe every word they read on twitter!
Baseball drama can be fun with enough alcohol. :).
This recipe is right up my alley!
Have never eaten goat cheese but it looks very yummy indeed.