One of the best things about summer, I’ve decided, is the sudden bounty of fresh local vegetables. I needed to use some of the remnants of this week’s CSA share, but was feeling uninspired. Ended up just cutting up a couple of squash, a white onion, and half a pint of yellow cherry tomatoes. Dumped them on a pan, put a few drops of red chili oil on top of them, some fresh ground salt and pepper, and roasted them in the oven.
It’s amazing how good veggies that were picked just a few days ago that never had to be frozen will taste in a situation like this. Ahhhh. Summer, you’re not so bad after all. I almost (but not quite) forgive you for those 100+ degree days last month.